• Crispy ‘chicken’ tofu sandwich
• 1 block extra firm tofu
• 2 ‘not chicken’ bouillon cubes
• Avocado oil
• Flour and arrowroot powder (or cornstarch)
• Smoked paprika
• Garlic and onion powder
• Italian seasoning
• Salt and pepper
• Parsley and dill
• Plant milk
• Maple syrup
• Soy sauce
• Pretzel buns
• Tomato slices
• Lettuce
• Pickle slices
• Mayonnaise (v)
1.
Boil a pot of water, add both bouillon cubes and a large pinch of salt. Cut- or tear- your tofu in half long-ways. Once boiling add in your tofu, boil for 3-5 minutes. Gently remove and set aside to drain and cool.
2.
Mix up dry batter: flour, arrowroot powder, smoked paprika, garlic, onion, Italian, parsley, dill, Italian. In a separate bowl mix wet batter: milk, soy sauce, maple syrup.
3.
Fill a small pan with avocado oil, about halfway up the pan. Set to high, until oil is shimmering. Dredge your tofu slices in the dry batter, then wet, then dry again. Place into oil and fry on both side 2-3 minutes until golden crispy. Remove and set onto a baking rack.
4.
Toast your bun slices, and assemble sandwich with mayo, tomatoes, lettuce, pickles and crispy tofu. Add any additional fix ins such as red onion, avocado, ketchup. Enjoy!