Veggie Life, Summer, 2001: Tracey's Herbed Chicken-Fried Tofu and Gravy

[Guest guest]

* Exported from MasterCook *

 

TRACEY'S HERBED CHICKEN-FRIED TOFU AND GRAVY

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces firm tofu (not silken)

2 cups vegetable stock

1/3 cup whole-wheat flour

3 tablespoons nutritional yeast

12 tablespoons finely chopped fresh herbs (such as sage -- rosemary,

thyme,

and/or oregano)

Black pepper to taste

1/4 cup vegetable oil

 

1. Drain tofu and cut into 8 slices (about 1/2 inch thick). Place

slices on paper toweling, cover with more paper toweling, and

press to expel much of the moisture.

2. Pour 1/4 cup vegetable stock into a shallow bowl. In

another shallow bowl, whisk together flour, nutritional yeast,

herbs, and pepper.

3. Heat a large nonstick or cast iron skillet over medium-high

heat and add 2 tablespoons of the oil.

4. Dip tofu slices in vegetable stock, then dredge in flour mixture,

and place in hot skillet. Saute until crispy, 2 to 3 minutes per side.

Remove from skillet to paper toweling to absorb excess oil.

5. In same skillet, over medium heat, add remaining 2 table-

spoons vegetable oil and the remaining

flour mixture. Stir and cook for about 2

minutes, until toasty. Add remaining veg-

etable stock (including any left in dipping

pan) and stir until bubbly and thickened,

about 5 minutes.

VEGAN

PER SERVING: 319 CAL (64% from fat). 19g PROT.

23g FAT. 14g CARB. 147mg S0D. Omg CHOL. 3.4g

fiber

 

Source:

" Veggie Life, Summer, 2001 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 236 Calories; 16g Fat (58.8% calories

from fat); 4g Protein; 20g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol;

814mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0