Outer Crunch Tofu, Biscuits, Gravy, Collards, Carrots, Peas

Method for Tofu

This TOFU was cut in large rectangular pieces and dipped in whole wheat flour, nutritional yeast and some seasonings (garlic powder, salt and basil), then roasted at 425 degrees on an oiled cookie sheet, with a spray of oil over the top. Turned after thirty minutes, roasted another fifteen. Had a nice crunch. Might have had more flavor if the tofu slabs were marinated first. I'll try that next time.

Ingredients

1 block — tofu

1/2 cup — whole wheat flour 

1/4 cup — nutritional yeast

1/2 tsp — garlic powder, salt (if not using marinade), dried basil

Up to you — spray of olive oil on pan and top of tofu

Optional — marinate tofu first in a seasoned brew (use up the end of a vinaigrette, for instance)

 

Method for Gravy

The GRAVY was made with the leftover flour I dipped the tofu in, stirring it over heat with some olive oil, adding some more nutritional yeast, and slowly whisking in hot water. Added tamari and then lemon juice at the end of cooking.

 

Ingredients

1/4 cup — leftover seasoned flour

1/8 cup — olive oil

1-2 tblsp. — nutritional yeast

2 cups — water, as needed 

1 tblsp. — tamari, at end

1/2 — lemon, squeezed, at end

 

Method for Biscuits

The BISCUITS were made with two cups whole wheat pastry flour, a half teaspoon salt, one teaspoon baking powder mixed together. Add a little more than a quarter cup of sunflower oil, stirring it in until it is looks pebbly. Mix in approximately half a cup of soy milk, or little by little add enough to make a moist lump of dough. 

 

Press the dough out on a floured board to about an inch thick, and cut out rounds with a smooth sided glass, pressing the scraps together to make one last biscuit. You should be able to poke them out of the glass easily enough. This should make around seven or eight biscuits. I made a triple batch. Arrange them close together on a baking sheet or cast iron griddle and bake for thirty minutes at 425 — the same temperature of the tofu, you will note.

 

Ingredients

2 cups — whole wheat pastry flour

1/2 tsp — salt

1 tsp — baking powder

1/4 cup — sunflower oil, plus a tad more until pebbly

1/2 cup — soy milk, approximately

 

Method for Greens and Carrots and Peas

Meanwhile, chop and steam some collards and carrots. I also heated up a can of peas, adding a teaspoon of Smart Balance butter substitute and some lemon juice at the end. It's just what I was in the mood for tonight.

 

Ingredients

1 bunch — collards, chopped

2 large — carrots, sliced in rounds

1 can or 1/2 a package frozen — peas 

1 tsp — butter substitute

1 squeeze — lemon juice to taste