Elvis Fried Tofu, Mushroom Gravy, Mashed Potatoes, Roasted Broccoli

Dinner 10/11

Elvis Fried Tofu

Mushroom Gravy

Mashed Potatoes

Roasted Broccoli

Here's a slightly update version of our previous recipe.

Elvis Fried Tofu
(makes 16 pieces)

1 block of firm tofu
smoker box with hickory chips (optional)
1 1/2 tbs. tamari

Cut the tofu into eight rectangular cutlets, then cut each cutlet diagonally into long triangles.

Smoke the tofu with hickory chips for 25 minutes.

Remove from the smoker box, place the tofu on a flat plate and add the tamari, turn to coat both sides, let marinate for 5 minutes.

3/4 cup of AP flour
1 1/2 teaspoons of (smoked) paprika (if you have it, if not regular will do)
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper

Oil (for frying)

Add the flour, paprika, salt and pepper in a medium-sized brown paper bag and shake to mix.

Add half of the marinated tofu cutlets and shake until well coated. Remove from bag and knock off excess flour. Repeat with the second batch.

Using two cast-iron skillets add about 1/8" of oil over high heat (If you're using just one cast-iron skillet, divide the tofu into two batches and fry separately). When oil has come to temp, add the coated tofu pieces gently into the oil and fry until well browned on both sides (about 3-4 minutes per side). Drain on a rack (or the brown paper bag).

The gravy uses shiitake mushrooms cooked down, then make a simple roux (1 tbs. soy margarine, 1 tbs. flour) and cook them together until the roux turns light brown. Then you whisk in 1 cup of veg stock, 1 tbs. tamari and fresh cracked black pepper.

The broccoli is tossed with a little olive oil, salt and pepper and roasted at 450F for 15 minutes, turning once halfway through cooking.