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Mama Gina's Tofu Milanese
Ingredients
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400g block of extra-firm tofu, pressed for 30 minutes Dredge: 1 cup breadcrumbs 1/2 tsp salt 2 tsp garlic powder 1 tsp oregano 2 tbsp chopped fresh parsley 1/2 tsp black pepper 2 tsp nutritional yeast Half of the brine from a can of chickpeas (aquafaba) 1/2 cup cornstarch 1/2 tsp salt |
Tofu Marinade: 1/4 cup soy sauce or liquid aminos 3 tsp non-chicken bouillon powder 1 tsp poultry seasoning 1/2 tsp garlic powder Sauce: 2 tbsp extra virgin olive oil 1 medium-sized onion, chopped 3 hot banana peppers, cut lengthwise into quarters, de-seeded (leave some seeds for desired spiciness) Salt and black pepper to taste 1/4 tsp oregano 1 bottle of tomato passata/puree (791 ml) 1/2 cup water |
Recipe
For the Sauce:1. Heat 2 tbsp of extra virgin olive oil in a saucepan over medium-high heat.
2. Sauté the onions for 3 minutes. Add the banana peppers and some salt. Cover and let cook for 5-7 minutes until the peppers are softened, stirring occasionally.
3. Add the oregano, black pepper, and tomato passata. Put the water in the jar and shake it to rinse out any remaining passata, then pour the water into the sauce. Stir well.
4. Let the sauce come to a light boil, then reduce the heat to medium-low. Partly cover and allow it to cook for about 30 minutes until thickened.
For the Cutlets:
3. Combine the ingredients for the marinade in a large casserole dish.
4. Place the tofu slices in the casserole dish and submerge them in the marinade. Allow them to marinate in the fridge for at least 30 minutes.
5. Prepare three pie dishes, casserole dishes, or large plates. Place the cornstarch and 1/2 tsp of salt in one dish and mix well. Place the aquafaba in another dish. In the third dish, combine the breadcrumbs, salt, oregano, garlic powder, chopped parsley, nutritional yeast, and black pepper. Mix thoroughly.
6. In a large saucepan, heat canola or vegetable oil to about 1 inch depth over medium-high heat.
7. Take each piece of tofu, coat it with the cornstarch, then submerge it in the aquafaba, and transfer it to the dish with the breadcrumb mixture. Coat the tofu completely with the breadcrumbs, pressing them into the slices to ensure maximum coverage.
8. Test if the oil is hot enough by dropping a small piece of tofu into it. If the oil starts bubbling around it aggressively, you can start frying.
9. Place the tofu in the pan, frying in batches and ensuring that only a single layer fits in the pan. Fry each side for 3-4 minutes or until golden-brown.
10. Allow the tofu to cool for 10 minutes, then serve with the sauce.
Enjoy :)