Every year we go to Winnipeg Folk Fest and every year we cannot help but feast on Southern Fried Tofu Sandwiches from the Mondragon stand. These are so addictive. I tried making a version myself with breadcrumbs... it was good but not quite right. So when I was checking out the latest options at the Mondragon Cafe Grocer and I came upon not only a free recipe for how to do it but ALSO a premixed topping I cannot express my excitement. I tried these out this weekend... and boy was I surprised when I realized the Southern Fried... is not actually fried... it's baked! These turned out well. I've included a copy of the recipe for the topping in case you want to try your hand at these but don't have a
Mondragon Cafe near at hand. PS Thank you to Mondragon & Dana Gresswall who are so willing to share recipes with all.
Take the extra firm tofu and slice into thin squares. From the package I use (see photo) I get 8 little tofu cutlets.
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| Ingredients for the Southern Fried Batter - if you don't buy it (Like I did!) |
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Dredge each Tofu cutlet first through the liquid
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Next bread each cutlet
Place cutlets on an oiled baking pan and bake at 350 F. Bake 10 minutes one side & then gently flip. Bake another 10 minutes (until firm).
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Serve on a bun with a slice of tomato, some lettuce and nayo-mustard sauce (take some nayo or veganaise, add some mustard, add some hot sauce - voila - this is also a good dipping sauce for just the Southern Fried pieces).
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| Southern Fried. mmmmm |
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| Nayo-Mustard Sauce |
