vegansaurus!

12/21/2009

Recipe: Veggie fries!  »

Recipe review spoiler alert: these were a huge hit for dinner last night. Both Jordan,14, and Jon Alex, eight, gave the veggie fries two thumbs up and the okay sign while chewing with their mouths full. (They are presented here as tofu crisps, but no way in hell would they have tried anything called “tofu crisps”) Eight-month-old Ehren, full from his lunch of macaroni and applesauce, did not participate this time.

Ingredients
•    16 ounces extra-firm tofu or super-firm tofu
•    1 Tbsp curry powder
•    1 to 2 tsps coarse sea salt
•    1 tsp dried basil
•    1 Tbsp agave nectar
•    2 Tbsps peanut oil

Directions
My grocery store did not carry extra-firm or super-firm tofu, and my travels to Hong Kong Market didn’t begin until after a two-hour search for seaweed for an upcoming Vegansaurus recipe, and by the time I made it to Hong Kong Market, I was looking only for seaweed and lotus root and was totally like fuck the super-firm tofu, it’s cold and rainy, and as soon as I started slicing the hard tofu, I knew I should have looked for the super-firm. You’ll need super-firm tofu for this recipe, even in icy-cold weather.

Slice tofu as you would cut potatoes for French fries. Lightly grease baking sheet with spray oil. Mix marinade ingredients in a small bowl. If you decide to double the marinade amount, double all ingredients but the sea salt.

The marinade got a “smells good” from eight-year-old Jon Alex as I was shielding his view of the tofu with my body. I wasn’t sure if I’d made enough to cover 16 oz, so I made more after covering half the slices on the baking sheet. If I’d had the super firm, I would have dipped each slice into the marinade bowl. The hard tofu was too mushy to handle with my fingers more than once. So it stayed on the baking sheet as I spread the marinade with my fingers.

Dip each slice into marinade, covering both sides. Or, you can try pouring the marinade onto the slices and spreading it with your fingers.

Broil in oven about 15 to 20 minutes, turning over slices about halfway through. This is when you’ll especially appreciate the super firm tofu.

With the raw baby carrots and chilled lotus root slices, this was our dinner. We—one adult, a teenage girl and a growing boy—were all full and even had a few leftover tofu slices. Of course, the veggie fries can always be served with soup or veggie burgers. Once I’m released from the hospital after what I’m sure is double pneumonia, we’ll make these for dinner or afternoon snacks. Great recipe.

This is another guest post from Erica Mullenix from Houston, Texas. While not vegan, she and her family are transitioning to more healthful food choices (like vegan cookies!). Erica blogs at Free Fringes and tweets as @hmx5.

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