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.

Dinner with Friends

Our neighbours Terry and Serena came over for dinner tonight.  We take turns making dinner for each other, and tonight I made one of my favorite meals - Breaded Turkey Cutlets with Barbecue Sauce, Mashed Potatoes, Salad and Tiramisu.  Scott thought I was nuts, coming home after a long day at the Farmer's Market and busting out the baking paraphernalia to make Lady Fingers from scratch.  What can I say, I am a purist and didn't want to buy the packaged ones from the Italian Market that had junky stuff in them.......

BREADED TURKEY CUTLETS with Homemade BBQ Sauce

1 pasture raised or organic turkey breast, cut into 1" slices (about 8-10 slices)

3 organic eggs

1/3 cup organic flour

3 1/2 cups fresh organic whole wheat breadcrumbs

1 cup organic vegetable oil

sea salt and pepper

1/4 cup freshly grated romano cheese

Method:  Place two pieces of the cut turkey into an open ziploc bag and using a heavy cast iron fry pan, flatten the turkey by banging them on a counter.  Combine the breadcrumbs, some sea salt and pepper, and the cheese in a large bowl.  Place the flour in a separate bowl.  Whisk the eggs in another.  Heat a large cast iron pan with about 4 Tbsp of the oil over medium heat.  Dip each cutlet in the flour, shake off excess, then dip into the eggs, letting all the excess drip off, and finally dredge in the breadcrumbs.  Cook the cutlet for a few minutes on each side until nice and golden.  Keep warm in a 200* oven.  Add more oil to the pan for each batch of cutlets.

BBQ Sauce

1/2 cup organic ketchup

1/3 cup organic coconut sugar (or maple syrup)

2 Tbsp organic lime juice or apple cider vinegar

2 cloves organic garlic, minced

1 organic onion, finely chopped

4 Tbsp worcestershire sauce

1 tsp hot pepper sauce

Method:  Combine all ingredients in a small saucepan and simmer until thickened, about 20 minutes.  Serve over the turkey cutlets and mashed potatoes.

TIRAMISU

1 tub organic low fat cream cheese (250g) at room temperature

1  cup local maple syrup

1/2 Tbsp vanilla extract

2 Tbsp brandy

1 cup brewed very strong organic coffee

1/4 cup brandy

2 cups organic whipping cream

1/4 cup organic cocoa powder

1 batch homemade lady finger biscuits

Method:  Lightly oil a medium sized spring form pan.  Combine the coffee, 1/4 cup brandy and 1/4 cup of the maple syrup in a bowl.  Beat the cream cheese and maple syrup in the bowl of your mixer at medium high speed until smooth and creamy.  Add the vanilla and the 2 Tbsp of brandy.  Beat again until fluffy.  Transfer to a large mixing bowl.  Whip the cream on high speed until stiff.  Fold the whipped cream into the cream cheese mixture with spatula and blend well.

     One at a time, dip each lady finger in the coffee and line the bottom of the pan.  Spread half of the cream mixture on top, sprinkle with half of the cocoa.  Repeat.  Cover pan with a plate and refrigerate for 6 hours or overnight.

HOMEMADE LADY FINGERS

4 organic egg yolks

1/2 cup organic sugar

4 organic egg whites

pinch of sea salt

1 tsp vanilla

3/4 cup organic flour

Method:  Preheat oven to 350*.  Line a cookie sheet with parchment paper.  Put the egg yolks and sugar into the bowl of a stand mixer and whisk on medium high speed for about 8 minutes. Remove from the bowl and whisk the egg whites until stiff.  Add the egg whites, flour, salt and vanilla to the egg yolks and sugar, folding to mix thoroughly.  Fill a large pastry bag with a 3/4" plain tube piping tip.  Pipe fingers about 4 1/2" in length on to the baking sheet.  Bake for 12-15 minutes or until firm on the outside, soft in the centre and starting to slightly brown.