Om Nom Nom: Tofu a la Servalan (No Lizards Were Harmed)
But wait! The ultra-firm tofu cutlets can be prepared with Western flavors too. This recipe is named because it's a sort of visual pun, like what I consider my best B7 story* which was brought to you by the Newark train station plus my belief that Servalan looks like Liza Minnelli. (Cut for length)
So, take your square of pressed tofu, and slice it horizontally into thirds--you want a REALLY thin piece. I dredged the pieces in seasoned flour, but for Thanksgiving I think I'm going to go with an egg dip and panko. The flour tended to fall off, which was OK because I used what fell off, plus the unused seasoned flour (seasoned with nutmeg and garlic salt blend that has lots of black pepper btw) to build a roux in the saute pan. Then I made a cream gravy, with lots of nutritional yeast, mustard, and paprika. Could be vegan with margarine and soy milk, too.
Meanwhile, I had potatoes boiling, and I found out why an Irish superlative is to call a potato "a ball of flour"--the potatoes mashed easily into a lump-free cloud. BTW, I usually don't put milk or butter into mashed potatoes, especially if I have gravy--I tend to go with just vegetable broth, or just a ton of chopped garlic and lemon pepper. So I ate the astonishingly chicken-looking little cutlets (they're white and slightly fibrous inside, with a light brown exterior) with the gravy and mashed potatoes. DUDE.
I was too lazy to make a green vegetable, but shredded kale or steamed broccoli or string beans would have been good company.
*Wanderjahr, the Cabaret one. Non-B7 people: my hand to God, Servalan--the villain of the piece--really does have a white satin gown with a gigantic transparent lizard on the front.
So, take your square of pressed tofu, and slice it horizontally into thirds--you want a REALLY thin piece. I dredged the pieces in seasoned flour, but for Thanksgiving I think I'm going to go with an egg dip and panko. The flour tended to fall off, which was OK because I used what fell off, plus the unused seasoned flour (seasoned with nutmeg and garlic salt blend that has lots of black pepper btw) to build a roux in the saute pan. Then I made a cream gravy, with lots of nutritional yeast, mustard, and paprika. Could be vegan with margarine and soy milk, too.
Meanwhile, I had potatoes boiling, and I found out why an Irish superlative is to call a potato "a ball of flour"--the potatoes mashed easily into a lump-free cloud. BTW, I usually don't put milk or butter into mashed potatoes, especially if I have gravy--I tend to go with just vegetable broth, or just a ton of chopped garlic and lemon pepper. So I ate the astonishingly chicken-looking little cutlets (they're white and slightly fibrous inside, with a light brown exterior) with the gravy and mashed potatoes. DUDE.
I was too lazy to make a green vegetable, but shredded kale or steamed broccoli or string beans would have been good company.
*Wanderjahr, the Cabaret one. Non-B7 people: my hand to God, Servalan--the villain of the piece--really does have a white satin gown with a gigantic transparent lizard on the front.