Beer Battered Tofu with Ranch
This delicious recipe is from the VeganFoodAddict. The ranch dressing is one of the best we’ve tried and is great on salads, sandwiches, or used as a dip, to top a baked potato or in place of sour cream. We tired the recipe with tofu as suggested and also with seitan (pictured) and both are delicious.
Tofu
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1 package extra firm tofu
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¾ cup all-purpose flour
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¾ cup beer (preferably ale)
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1 ½ cups panko crumbs
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1 tsp. salt
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¾ tsp. paprika
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¼ rounded tsp. black pepper
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Canola oil for frying
Ranch Dressing
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1 cup Veganaise or other vegan mayo
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1/3 cup vegan sour cream (recipe below)
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¼ cup regular unsweetened almond milk
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1 T lemon juice
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1 T EACH dried parsley and dried chives
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1 tsp. EACH garlic salt, garlic powder, onion powder and dried dill
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½ tsp. dry mustard
Drain tofu and wrap it in a kitchen towel. Press excess water out by placing a plate or two on top and allowing it to sit for 15 minutes. Or, use a tofu press to remove extra moisture.
While the tofu is pressing, prepare the ranch dressing by combining all the ingredients in a bowl and mixing until well combined.
Cut tofu into ¾ inch wider sticks and pat dry.
In a small bowl, combine the flour and beer and stir until smooth. In another bowl combine the panko, salt, pepper and paprika.
Heat 2 T canola oil in a frying pan over medium high heat. Dip each tofu stick into the beer/flour mixture and then into the crumb mixture and then carefully place into the preheated pan. Fry until golden brown on all sides. Add additional oil as needed.
Using a slotted spoon, remove the tofu and place it on a paper-towel lined plate. Continue until all the tofu (or seitan) has been prepared and serve with the ranch dressing.
Sour Cream
(Adapted from The Complete Guide to Vegan Food Substitutions)
½ cup raw cashews (soak overnight then rinse and drain prior to using)
1 package firm water packed tofu, drained (14 to 16 oz. package)
2 T white wine vinegar
2 T fresh lemon juice
2 T sweet white miso
2 T almond or walnut oil
Combine all the ingredients in a blender and blend on high speed for several minutes or until the mixture is very smooth. Transfer to a covered glass container and refrigerate for up to a week. Use as you would dairy sour cream.
