Wire baking rack that fits into a rimmed baking sheet
Small saucepan
Ingredients
16ozExtra Firm Tofu
Marinade
1cupdill pickle juice
¼cupnutritional yeast
½tspliquid smoke
½tsppaprika
½tsponion powder
½tspground mustard
2cupsfiltered water
Breading
2largeeggs
1cupall purpose flour
1tspsalt
1tspground pepper
½tspbaking powder
½tsppaprika
½tsponion powder
½tspground mustard
1cupvegetable oilfor frying
Vegetarian Country Gravy
2tbspfry oilhot, leftover after frying
2tbspall purpose flour
½tspsalt
½tspcracked black pepper
1cupunsweetened original milk or milk substitute
Instructions
Drain the liquid from your tofu, and wrap it in a clean dish towel. Microwave for 30 seconds and then press between two plates with a weight (like a cast iron skillet) for 20 minutes.
While you're pressing the tofu, whisk together all the ingredients for your marinade in your marinating dish. The powders will not dissolve completely.
Once you've pressed the majority of the liquid out of your tofu, slice it into 16 pieces. Pat each slice dry for good measure before moving it to the marinade. Ideally, you want all the pieces in one layer and completely submerged in liquid.
Marinate the tofu for 3 hours at room temperature or overnight in the fridge.
Add 1 cup of vegetable oil to your cast iron skillet and set it over medium-high heat to preheat. Preheat the oven to 250ºF. Set a wire baking rack on a rimmed baking sheet on the top rack.
Drain the marinade off the tofu, and prepare to dredge.
In one dish, beat the two eggs.
In the second dish, whisk together the flour and spices.
Using one hand, coat each piece of tofu first in the flour mixture. Use your other hand to transfer the floured tofu to the eggs for a thorough coating. Use the egg hand to move the tofu back to the flour, and use the flour hand to ensure each piece is thoroughly coated.
Wash your hands thoroughly.
Test the oil by dropping a pinch of flour into the oil. If it sizzles but does not immediately brown, you're ready. If it browns quickly, your oil is too hot, back off the heat and wait 5 minutes before frying.
Gently place 5 to 6 pieces into the fry oil at a time. Let them go until the first side is golden brown and crisp (about 4 to 5 minutes). Flip and let them go another 4 to 5 minutes on the other side.
Transfer to the wire rack on a baking sheet in the oven.
On the stove, move 2 tablespoons of the fry oil to a small saucepan. It should still be hot, and it's great if some of the fried bits at the bottom of the pan get transferred. That adds flavor.
Whisk the oil with 2 tablespoons of flour until frothy. Cook, whisking continuously, for 3 minutes.
Slowly whisk in the milk until it's smooth, thick, and looks like gravy. Season with salt and pepper.
Serve your chicken fried tofu with a drizzle of gravy, a pile of mashed cauliflower, and green beans.