Chicken Fried Tofu Sliders with Spicy Peach Slaw

Chicken Fried Tofu Sliders with Spicy Peach Slaw Chicken Fried Tofu Sliders with Spicy Peach Slaw

Potluck parties are the best, aren’t they?! Your friends all bring a dish, you get to sample so many different things and everyone is stuffed and happy. I’m the kinda of girl that wants to try every dish (even the weird looking ones) – I just don’t want to miss out on life and food. So the thing about potluck parties in the South is there’s a lot of brown food. Bacon in the potato salad, mini hot dogs wrapped in dough, burgers, obviously. I never would have given all this brownness a second thought but I had to go and marry a long-time vegetarian. I didn’t become a vegetarian overnight but I did start eating a lot less meat and cooking a lot more vegetables. It was difficult at first, making dishes with a variety of colors and textures so you don’t miss the main ingredient. But I love a challenge and experimenting with food and with all that learning and tasting this blog was born. Yay! So the way I eat now seems pretty normal to me but it’s the potluck parties that quickly turn me into a freak – ‘here comes Grace with her weird hippy food’. Ha! I’ve gotten used to it by now and even embraced it but the thing is I still like crispy, brown fried things every once in a while. And when Mark (my hand model) and I go out to eat he’ll order the fried pickles over the kale salad in a heartbeat. So when the super cute and funny Emily and the sweet and lovely Gina teamed up and organized this amazing blogger potluck my first thought was: yaaaay! and my second was: I want to bring something buttery, crispy, tender, juicy and golden brown. That’s where these tofu sliders come in, they’re kinda like fried chicken without the chicken and they’re pretty amazing. While I was outside trying to snatch up the last bit of light with my camera (while also stuffing my face) the 5 year old neighbor boy came by and wanted a sample. I gave him some and told him it was a chicken nugget (is that bad?!). He loved it and did a little chicken dance and wanted more.  So these golden nuggets of goodness are totally made for sharing with friends, the hippy freaks and brown food lovers alike. Be sure to check out all the other tasty treats in #soletspigout roundup of summer potluck recipes, like these s’meaches (s’mores + peaches) oh my! Heaven! Oh and Gina and Emily have been giving away a bunch of cool stuff everyday this week, just head over to their blogs to enter lots of awesome giveaways. Happy potlucking my friends!

Chicken Fried Tofu Sliders with Spicy Peach Slaw
  • Step 1

    Chicken Fried Tofu Sliders with Spicy Peach Slaw

    Thinly slice all the ingredients for the slaw and toss with red wine vinegar and some salt to taste.

  • Step 2

    Chicken Fried Tofu Sliders with Spicy Peach Slaw

    Mix up the wet ingredients in one bowl and the dry ingredients in another bowl. Slice the tofu in thin squares (about 1/4th to 1/2 of an inch thick). Soak the tofu in the marinade for at least an hour.

  • Step 3

    Chicken Fried Tofu Sliders with Spicy Peach Slaw

    Coat the marinated tofu slices with the dry ingredients.

  • Step 4

    Chicken Fried Tofu Sliders with Spicy Peach Slaw

    Fry the coated tofu slices in a generous amount of high heat oil on medium high heat until golden brown then flip. About 1 to 2 minutes per side.

Chicken Fried Tofu Sliders with Spicy Peach Slaw Chicken Fried Tofu Sliders with Spicy Peach Slaw Chicken Fried Tofu Sliders with Spicy Peach Slaw Chicken Fried Tofu Sliders with Spicy Peach Slaw Chicken Fried Tofu Sliders with Spicy Peach Slaw

 

For the Chicken Fried Tofu

16 oz extra firm tofu

generous amount of neutral, high heat oil, like rice bran

 

Wet Ingredients (for the tofu marinade) 

1 egg

1/3 cup kefir

2 tablespoons mustard

1 tablespoon tamari (or soy sauce)

1 tablespoon hot sauce

1 teaspoon liquid smoke

 

Dry Ingredients

1/2 cup of bread crumbs

1/3 cup of flour

4 tablespoons nutritional yeast

2 teaspoons garlic powder

1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon pepper

1 teaspoon smoke seasoning (optional)

 

Ingredients for the Spicy Peach Slaw

1/2 green cabbage

1/2 small red onion

2 peaches

1 jalapeño

2 tablespoons red wine vinegar

salt and pepper to taste

 

Spicy Mayo Spread

3 tablespoons mayonnaise

1 tablespoon hot sauce

1 garlic clove, minced

 

Directions 

Mix all the wet ingredients together really well. Slice tofu into pieces of desired thickness (no thicker than 1/2 an inch). Dry pieces well and soak in marinade for at least an hour. While that’s soaking make the slaw! Thinly slice all the ingredients using a mandolin or your super star knife skills. Toss ingredients with vinegar and salt and pepper to taste. To fry the tofu, heat a generous amount of neutral oil in your pan on medium/high heat. Coat the marinated tofu pieces with the dry mix. Fry until golden brown, about 1 to 2 minutes per side. To make the mayo spread just mix up the ingredients well, smear on bread, assemble with ingredients as shown and devour!

 

Notes 

I made ciabatta rolls using this recipe. It was pretty easy and worth the effort, resulting in a nutty, tangy, crusty bun! yum!

Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

Can I keep posting party food? Good. We can blame summer’s beautiful fruits for my sudden social mood. There are so many sweet pretty things I want to eat and share with friends, like cherries. I’ve already covered them in chocolate so obviously cherry chutney was next. Cherry chutney is an amazing thing. It’s sweet, tart and tangy – the perfect complement to this creamy, smokey eggplant dip and mellow sweet potato. I promise you this showy appetizer is so worth the fuss. It’s a super flavorful dish your guests just won’t stop talking about. Oh and speaking of parties, I was invited to bring a dish to a virtual potluck hosted by some amazing bloggers! So tune in next week for lots more party food!

Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney
  • Step 1

    Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

    While the potatoes are roasting, pit the cherries. I would assume this would go a lot faster with a cherry pitter but I don’t have one so I had to do it old-school.

  • Step 2

    Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

    Roast the eggplant on medium heat with an open flame (or under the broiler in your oven).  The skin will get dark and burnt and the inside will get soft and mushy.

  • Step 3

    Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

    Spoon out the inside of the eggplant (discarding the burnt skin) then salt it and drain it to release excess water. Combine the flesh of the eggplant with the rest of the dip ingredients.

Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney Roasted Sweet Potato with Smokey Eggplant Dip + Cherry Chutney

 

Ingredients for the Cherry Chutney  

2/3 cup pitted cherries

1 tablespoon pomegranate vinegar (or equal parts pomegranate juice and white wine vinegar)

pinch of salt

 

Ingredients for the Smokey Eggplant Dip 

1 smallish eggplant

2/3 cup plain greek yogurt

juice of half a lemon

1 garlic clove, pressed

1 teaspoon salt

1 teaspoon pepper

generous handful flat leaf parsley, finely chopped

 

Ingredients for Assembly  

4 medium sweet potatoes + oil for roasting

mixed seeds: pumpkin, sunflower, black sesame

mixed greens: more parsley, basil or arugula

 

Directions

Peal and slice the sweet potato into half inch disks. Toss with olive oil and salt and pepper. Place on parchment papered pan and roast for 30 minutes at 400F. While the potatoes are roasting make the cherry chutney: pit the cherries and pulse them in the food processor a couple times with the pomegranate vinegar – making sure to not over process. Let sit to develop flavor. For the eggplant dip: roast eggplant on open flame, medium heat (or broil in oven). The skin should be burnt and dark, the inside soft and mushy. This process will take around 10 to 12 minutes depending on the size of your eggplant. You can check for doneness by sticking it with a wooden tester – it should be nice and tender. Scoop the insides of the eggplant into a colander, salt it and let the juices drain off. Combine the meat of the eggplant with the rest of the dip ingredients, taste for salt and pepper. Assemble potatoes as shown, topping with seeds and mixed greens.

 

Notes

You may have a little extra cherry chutney. If this is the case, warm it up a bit and swirl it into some good vanilla ice cream for a special treat.

This dish is inspired by a recipe in this book.