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A creative and satisfying vegan take on the KFC Double Down, featuring crispy BBQ chip-crusted tofu patties instead of bread. The sandwich is filled with a savory garlic white bean mash, sautéed kale, and a homemade spicy nacho cheese sauce.
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Prepare tofu steaks by slicing, marinating, and breading them in a three-step dredge of flour, marinade, and a crushed BBQ chip mixture. → Shallow fry the breaded tofu patties until golden brown and crispy on both sides. → Prepare the fillings: create a garlic white bean mash in a food processor and blend a quick nacho cheese sauce using carrots and leftover dip. → Quickly sauté kale with vinegar. → Assemble the Double Down by sandwiching the bean mash, kale, and cheese sauce between two crispy tofu patties.
Prepare tofu steaks by slicing, marinating, and breading them in a three-step dredge of flour, marinade, and a crushed BBQ chip mixture. → Shallow fry the breaded tofu patties until golden brown and crispy on both sides. → Prepare the fillings: create a garlic white bean mash in a food processor and blend a quick nacho cheese sauce using carrots and leftover dip. → Quickly sauté kale with vinegar. → Assemble the Double Down by sandwiching the bean mash, kale, and cheese sauce between two crispy tofu patties.
A creative and satisfying vegan take on the KFC Double Down, featuring crispy BBQ chip-crusted tofu patties instead of bread. The sandwich is filled with a savory garlic white bean mash, sautéed kale, and a homemade spicy nacho cheese sauce.
Press the extra firm tofu with paper towels to remove as much water as possible. Slice each block into 3 rectangular 'steaks'.
In a shallow dish, prepare the marinade by whisking together thinned coconut milk, apple cider vinegar, hot sauce, sea salt, and onion powder. Place the tofu steaks in the marinade to soak.
Prepare the dry breading. Crush BBQ chips in their bag. In a wide bowl, combine the crushed chips, breadcrumbs, salt, onion powder, smoked paprika, chili powder, and Old Bay seasoning. Mix well.
In another bowl, mix together the all-purpose flour and cornstarch for the first dry dredge.
Set up a dredging station. Take a tofu steak from the marinade, coat it in the flour mixture, dip it back into the marinade, and then press it firmly into the chip and breadcrumb mixture to coat thoroughly.
Ensure the BBQ chips you use are vegan by checking the ingredients, as not all are.
The three-step dredging process (marinade > flour > marinade > breading) is crucial for a thick, crispy crust that sticks to the tofu.
The nacho cheese sauce is an improvisation using leftovers. You can use your favorite vegan nacho cheese recipe instead.
Pressing the tofu well before marinating helps it absorb more flavor and achieve a better texture when fried.
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