foodtease (foodtease) wrote,

Here's another recipe from Cooking Southern, Vegetarian Style, by Ann Jackson. I swear if I keep this up I'm gonna either get a thank you note or a C&D letter.

This is another of her great tofu recipes, and it's called Tofu "Country Ham" and Redeye Gravy. Personally, I think it tastes more like bacon, but either way it's addicting. Use extra-firm tofu for this, it works best.

1/4 cup tamari
1/4 cup water
1 tablespoon dark miso (I use red, but brown would work too)
3 tablespoons toasted sesame oil
1 tablespoon Dijon mustard
1 clove garlic, pressed or minced
1 pound firm tofu
3 to 4 tablespoons oil, or as much as will lightly coat the bottom of your electric skillet
1 to 2 cups strong black coffee
and my addition: 1/3 cup of chickpea flour

Combine the tamari, water, miso, sesame oil, mustard, and garlic in a small bowl or measuring cup. You can then add a teaspoon or two of some extra spice, like horseradish, chili powder, Old Bay seasoning, Pick-a-Peppa sauce, ketchup, ect. I like chili powder. (Don't feel compelled, only if you feel like it.) Stir together.

Cut the tofu into little cubes, and put in a glass pie plate or something else shallow and non-metallic. Pour the marinade over it, and sit it in the fridge for at least two hours. More is fine and in fact preferable.

When you're ready to cook, heat the oil in a electric skillet or a cast iron skillet. Add the tofu carefully so it won't spatter, and add a little marinade. Let it cook for a while, until it gets good and crispy. Just check it every now and then and flip it with a spatula until it's brown on all sides. (An electric skillet is good here, because you can wander off, come back, flip it, wander off again, and it won't burn.)

When it's brown and kinda crispy (but not burned), removed it from the skillet and add the rest of the marinade. Let this boil, and deglaze the pan (scrape off the brown yummy bits from the bottom). Then add the chickpea flour (not traditional for redeye gravies, but I like mine somewhat thickened) and stir until the lumps are gone. Add the coffee slowly, stirring until thickened and ready.

Now you have yummy, smokey tofu and gravy.
With biscuits and maybe a egg, this is an awesome Sunday breakfast (or dinner).
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