CRISPY BBQ TOFU

I was a vegetarian for many, many years and this was my all time favorite comfort food recipe.  I think it's because it reminded me of all those yummy, greasy, sparerib and chicken wingy type foods I ate growing up.  For the ultimate meal, serve this with mashed potatoes and frozen corn!  We were halfway there tonight, minus the corn.  We didn't really have enough potatoes, so I added a turnip into the pot which was a great addition that boosted our vegetable intake.  That lovely salad you see in the photo is one of my cabbage and kale jobbies I've already posted, so take your pick from the recipe index, and enjoy!

CRISPY BBQ TOFU 

1 lb organic extra firm tofu, cut into 1/4" slices

2 Tbsp organic flour

2 Tbsp organic cornmeal

1 1/2 tsp organic poultry seasoning

2 tsp nutritional yeast

1/2 tsp sea salt

1/4 tsp fresh organic black pepper

2 Tbsp organic dijon mustard

4 Tbsp organic vegetable oil for frying

Sauce: 1/2 cup organic ketchup

1/3 cup coconut sugar, honey or maple syrup

2 Tbsp organic lime juice

2 cloves organic garlic, minced

1 organic onion, minced

4 Tbsp worcestershire sauce

1 tsp hot pepper sauce

Method:  Make your sauce by combining all the ingredients in a small saucepan and bring to a boil.  Simmer on low heat for 20-30 minutes.

     On a plate mix flour, cornmeal, poultry seasoning, nutritional yeast, sea salt and pepper.  Brush tofu with the mustard and then roll in the cornmeal mix.  Set aside.

     Heat 1 Tbsp of oil in a heavy skillet over medium heat, place 4 slices of tofu in the skillet and fry until golden brown.  Keep warm in an oven on low heat.  Repeat.  Serve with sauce and enjoy.