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BRYANNA'S VEGAN FEAST OPEN COOKING FORUM>
OPEN DISCUSSION GROUP FOR ANYONE INTERESTED IN DELICIOUS VEGAN COOKING!
Tofu "Wings"
in2insight
3 posts
Feb 01, 2012
9:19 AM
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Hi Bryanna,
Is your Tofu Buffalo "Wings" recipe still around?
I could only find links to it on your blog that lead to a "page not found" message. (Perhaps it's one that you are working on for the e-book?)
Cheers
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Bryanna
Owner/Moderator
2819 posts
Feb 05, 2012
10:38 AM
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I'll post it here-- have to go to my other computer!
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in2insight
4 posts
Feb 05, 2012
3:54 PM
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Thanks Bryanna.
I'll check back next week to see if you had a chance to post it.
Much appreciated!
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Bryanna
Owner/Moderator
2820 posts
Feb 05, 2012
4:42 PM
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Sorry I'm so late-- got caught up with visitors! Here it is:
BRYANNA’S VEGAN “BUFFALO WINGS”
Serve these crispy treats with celery sticks and:
The traditional sauce:
1/2 c. Earth Balance melted with
1 c. Louisiana brand hot sauce.
If you want a "blue cheese" dressing to go with it as well, you might want to try: my “Cheezey Salad Dressing", below.
THE COMPONENT RECIPES FOR THE “WINGS”:
BRYANNA'S TOFU “BUFFALO WINGS”
Serves 4
If you prefer to shallow-fry these in hot oil, go right ahead, but this methods makes a great crispy, almost fat-free dish.
Adapted from a recipe in my book "Soyfoods Cooking for a Positive Menopause",
1 lb. firm tofu, cut into oblong pieces and marinated for at least 12 hours in
"Breast of Tofu" Marinade (below)
SPICY FLOUR:
2 c. wholewheat flour
1/4 c. nutritional yeast
2 tsp. baking powder
2 tsp. garlic granules
2 and 1/2 tsp. salt
2 tsp. dry mustard powder
1/2 tsp. EACH cayenne and black pepper
SPICY SOY "BUTTERMILK" DIPPING MIXTURE:
1 c. soymilk
1/4 c. vegan mayonnaise
2 T. Dijon mustard
1 T. lemon juice
1 T. flour
1/2 T. onion powder
1/2 tsp. EACH salt and dry mustard powder
1/4 tsp. EACH cayenne and black pepper
Homemade “Shake-And-Bake” (below)
Preheat the oven to 500 degrees F.
Lightly oil two dark cookie sheets. (Dark cookie sheets brown foods better.)
Remove the tofu from the marinade and coat them all over with the Spicy Flour. Dip the floured pieces in the Dipping Mixture, coating all over, then roll them in homemade shake-and-bake mixture to coat. (You may find this easiest if you use two forks for dredging the tofu in the flour, two other forks for immersing them in the Dipping Mixture, and two more for dredging in the shake-and-bake-mixture.)
Place the tofu, not touching, on the cookie sheets. Bake for about 10 minutes, or until golden and crispy on the bottom. Turn them and bake for 7-10 minutes more, until golden all over.
BRYANNA’S BREAST OF TOFU MARINADE:
1 and 1/2 c. water
1/4 c. soy sauce
3 T. nutritional yeast flakes
2 tsp. dried sage leaves, crumbled (or 2 T. fresh, chopped)
1/2 tsp. dried rosemary (or 1/2 T. fresh)
1/2 tsp. dried thyme (or 1/2 T. fresh, chopped)
1/2 tsp. onion powder
Prepare the marinade by mixing all of the ingredients together in a 5 c. rigid plastic container with a tight lid. Place the tofu pieces in the marinade so that it is fairly tightly-packed and covered with liquid. Cover and refrigerate for up to two weeks, shaking daily.
BRYANNA’S LOW-FAT, CHEAP “SHAKE-AND-BAKE” makes 1 and 1/2 c.
This is usually made with cornflake crumbs, but I never have cornflakes around and I wanted a more inexpensive version, so I made up this one with breadcrumbs. It’s great!
Mix in food processor and process til fine and well mixed:
1 and 1/2 c. fine dry breadcrumbs (preferably light wholewheat—see below for drying your own)
2 T. wholewheat flour
1 T. olive oil
1/2 T. EACH sea salt and vegan sugar
1 tsp. Old Bay Seasoning or Cajun Spice
3/4 tsp. EACH paprika, garlic granules or powder, and onion granules or powder
1/2 tsp. tumeric
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in2insight
5 posts
Feb 06, 2012
9:23 AM
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Thank you so very much!!!
This time, I'll make sure not to lose it again.
BTW, there is a thread on PPK about Tofu "Wings" and someone else was asking about yours.
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