To me, one of the best parts about chicken fried chicken was always the accompaniment of mashed potatoes and white gravy. I used farmer's market Yukon Golds and organic half-and-half to make my gravy. We don't really drink dairy milk very often, so I just bought a quart sized container of half-and-half and used most to make the gravy and the rest in the mashed potatoes. It worked wonderfully.
The traditional vegetable side in a restaurant would be green beans with bacon, but I decided to opt for simple steamed broccoli.
This meal brought to you with help from these local farms:
Brysons Farm - potatoes, garlic
Central Soyfoods - tofu
Campo Lindo Farms - eggs
Ckn Fried Tofu Cutlets
Poultry seasoning is a combination of herbs such as sage, marjoram and thyme. It is completely vegan. If you don't have it, make your own mix of those herbs, or whatever herbs you have on hand.
- 16oz (or so) block of firm tofu
- 2/3 cup vegetable broth
- 1 tablespoon poultry seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- For breading:
- 2 eggs
- 1 teaspoon Bragg liquid aminos or low-sodium soy sauce
- 1/2 cup all-purpose wheat flour
- 1 teaspoon poultry seasoning
- 3/4 cup panko bread crumbs
- enough olive oil to create a depth of 1 1/2 inches in your pan
The net day, preheat the oven to 350°. Line a baking sheet with parchment paper. Remove the tofu slices from the marinade and place in a single layer on the parchment paper. Bake in the oven until almost firm, about 30 minutes, flipping each piece over once halfway through. Let cool completely before moving on to the net step - about an hour in the refrigerator.
Line up three plates in a row. Grab a towel you don't mind getting messy and place it nearby. Beat the eggs with the soy sauce in a cup and then pour into the first plate. Put the flour and teaspoon of poultry seasoning, well mixed, in the second plate. Place the breadcrumbs in the third.
Dredge each slice of tofu in the egg. Be sure to get the entire thing coated, including the sides, and let the excess drip off. Place the tofu piece in the flour. Wipe your fingers off with a towel, then coat the entire piece of tofu in the flour (including the sides). Place the tofu back in the egg and repeat the process, and then finally place the tofu in the bread crumbs (wiping your fingers off first). I find it helps to gently press the tofu into the breadcrumbs, and also to gather them up around the cutlet and sprinkle them on places that haven't been coated yet.
Lay each breaded slice of tofu in a single layer on a plate and let sit in the refrigerator for about half an hour to let the breading stick.
Heat the oil in a large frying pan over medium heat. Fry the tofu slices until the breading is golden brown and crispy - about 3 minutes per side. Don't overcrowd the pan - fry in batches of one or two, depending on how large your pan is, and let the first ones stay arm in a very low oven until the rest are done.
Serve with gravy on the top and mashed potatoes on the side.
- around 1 pound Yukon Gold potatoes
- 3 cloves garlic
- 2 tablespoons butter (or more)
- 1 - 1 1/2 cups half-and-half
- 1/2 teaspoon sea salt - or more, to taste
- 1 teaspoon ground black pepper - or more, to taste
Drain the potatoes and leave in the colander for about ten minutes. This allows a lot of the steam to escape, ensuring your mashed potatoes won't be runny with water. Meanwhile, mince the garlic. Return the drained potatoes to the pot and add in the butter, half and half, garlic, salt and pepper. Mash with a potato masher until they reach your desired consistency, adding more milk or butter if you'd like. I like them creamy but still firm, so I use the suggested measurements. I also usually prefer more salt and pepper, however the gravy is very flavorful so I let the potatoes be a tad bit less this time.
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon onion powder
- 3 cups half-and-half, whole milk, or cream
- 1 teaspoon sea salt - or more, to taste
- 2 teaspoons ground black pepper - or more, to taste
|I would have taken a better picture, but I really just wanted to eat it.|