Vegan Fried 'Chicken'

EcoPunk does not normally go in for deep fried stuff, but next time Thanksgiving rolls around, and everyone is enjoying deep fried turkey, I think I'll bring some of this and see if I might be allowed to fry mine first, so I can have a special treat too! (or maybe I'll just eat the turkey. After all, I'm only eating vegan to make it easy to keep the extra pounds off. I still wear leather and enjoy a little meat occasionally!)

From “Virgin Vegan: The Meatless Guide to Pleasing Your Palate,” by Linda Long. The original called for 1 1/2 quarts of vegetable broth, 6 cups of flour and 1 1/2 quarts of beer. We had so much extra that we reduced those amounts.

Another shamelessly hijacked picture. But it looks just like this recipe, I swear! It might even be the exact same thing!

Ingredients

1 (16-ounce) package firm tofu

Marinade:

2 teaspoons dried sage

1/2 teaspoon each garlic powder, onion powder and ground black pepper

1/4 teaspoon each rosemary, dried thyme, paprika and turmeric

1/3 cup nutritional yeast

4 cloves garlic, peeled and smashed

3/4 teaspoon salt

3 cups vegetable broth

Coating:

3 cups all-purpose flour

1 tablespoon paprika

2 teaspoons each dried sage, turmeric

1/2 teaspoon each dried thyme, garlic powder. marjoram and ground black pepper

1/4 teaspoon cayenne

3 teaspoons baking soda

1 tablespoon salt

3 cups (24 ounces) beer

Vegetable or peanut oil for frying

Directions

FIRST DAY: Cut the tofu into 4 slices, then slice again into long triangles. Place in a covered container and freeze overnight.

SECOND DAY: Combine the marinade ingredients (sage, garlic powder, onion powder, black pepper, nutritional yeast -- not bread yeast -- garlic, salt and broth in a large bowl. Add the tofu, cover and refrigerate at least three hours and preferably overnight (or longer).

THIRD DAY: Combine all the coating ingredients expect the beer and oil. Divide between three wide bowls. Slowly whisk beer into one bowl, making a batter that’s thin enough to just coat your finger.

HEAT oil about 1/2 inch deep in a wide, heavy skillet over medium-high heat.

REMOVE each piece of tofu from the marinade, then dredge in order: In flour, into beer batter and then in flour. Add to hot oil and cook until brown and crispy on one side. Turn with tongs and brown the second side. Drain on paper towels.

YIELD: 4 servings.

Read more here: http://www.charlotteobserver.com/2013/02/05/3835316/yes-you-can-make-tofu-taste-like.html#storylink=cpy#storylink=cpy