Country Fried "Turkey" Tofu & Mushroom Gravy | The Wicked Kitchen

On this episode of The Wicked Kitchen, Chef Derek Sarno shows you how to cook an EPIC VEGAN HOLIDAY MEAL that will completely change the way you approach your next plant-based feast! Rustic, Country Fried "Turkey" Tofu with a rich and indulgent King Oyster Mushroom Gravy create the mouth-watering, familiar holiday flavors at the foundation of the meal. And don't forget the sides! Derek also whips-up some creamy Garlic Mashed Potatoes, Roasted Broccoli and Pan-Seared Green Beans to round-out the plate and take things completely over-the-top, like all holiday meals should be.

Full recipe(s) below!

Country Fried - Crispy Tofu ‘Turkey’

INGREDIENTS

3x smoked tofu blocks, extra firm, hand broken into bite size pieces
1/2 C wheat flour
1 1/2 C rice flour or corn starch
½ C bread crumbs, fine
4 T parsley, chopped fine
3 T Wicked Sage-onion-garlic seasoning
1 cup soy milk
Black pepper
Salt
Oil

INSTRUCTIONS

Make sure you have the firmest tofu you can purchase. Carefully tear apart the tofu into bite size pieces and place into a large bowl.
In a medium sized bowl add the rest of the ingredients (except for the oil and milk) and mix well.
Drizzle soy milk on tofu until moistened
Add each piece of tofu to the seasoned flour to coat completely and evenly on all sides.
In a medium cast iron pan (or sauté pan) add enough oil to cover the bottom about 1 cm deep.
Heat on med-high heat until hot.
When the oil is hot, begin by adding 6-7 pieces of breaded tofu to the pan at time and pan fry each side until completely golden brown. When done remove from oil and place on paper towel lined plate to dry.
When ready to serve preheat oven to 200c/400f.
Place the crispy tofu onto a baking sheet and roast in oven for 15 minutes.
Remove from oven and serve with gravy and all the fixings.
Best Gravy - King Oyster Mushroom Gravy

INGREDIENTS

6 each King Oyster Mushrooms, shredded (technique shown at time 6:40 on video recipe)
8 C (2 Liters) water or low sodium veg broth (optional)
3 Garlic cloves, minced
1 1/2 T Wicked Sage, Onion, Garlic spice blend
1 bunch fresh sage
1 T oil
1 t black pepper
1 bay leaf
Cap full of Gravy Browning Season (optional)
Coarse salt to taste
1 T ground black pepper
2 T plant-based butter

Basic Roux:
¼ cup flour (Roux)
3 TBS plant-based Butter (Roux)

INSTRUCTIONS

Preheat oven to 200C/400F (on convection if possible)
Shred mushrooms, and then heat up cast iron pan until wicked hot. Add oil, and saute mushrooms.
As mushrooms cook, add Wicked Sage, Onion, and Garlic spice blend, a pinch of salt, and black pepper.
Allow mushrooms to cook down until they start to wilt and crisp up, then place cast iron in oven until mushrooms crispy and golden, about 5-10 minutes.
Remove mushrooms from oven and stir in 1 tablespoon of plant-based butter.

Roux to gravy
In medium saucepan on medium heat, melt the butter, add in flour and whisk together. Cook for a couple minutes. Add in tablespoon of the sage, onion, garlic spice blend, and some fresh sage, and continue whisking.
Slowly ladle in water while whisking together (prevent lumps) until all broth is added and thickened. Add a bay leaf.
Bring back to simmering boil stirring often then lower heat to low setting and cook an additional 15 minutes stirring frequently to prevent burning.

Taste and add a pinch more seasoning as needed and browning color seasoning (optional and add less to start with – mixing in before adding more, until desired color is achieved) .
Add mushrooms to gravy and switch pot to low heat.
Remove from heat and set aside.

****Options:
For extra rich and glossy gravy whisk in an additional pad of butter towards the end.
Add potato water to gravy if it is getting too thick
Add 1 TBS of fresh thyme at the end.
The shredded mushrooms can be tossed with oil and seasonings and roasted until crispy brown then added to gravy for a deeper-richer flavor.

Wicked Easy Mashed Potatoes

INGREDIENTS

6 Large Russet potatoes, washed, skin on mashing potatoes, cut into 1/6’s
6 cloves garlic, roughly chopped
1/3 Cup plant-based butter
1/3 Cup unsweetened soymilk (oat or almond)
Fresh ground black pepper, to taste
Coarse salt, to taste

INSTRUCTIONS

In large sauce pot add chunked potatoes, and chopped garlic. Cover with cold water and bring to boil on med-high heat. Check potatoes after 5 minutes, they’re done when they easily break apart with a fork.

Remove from heat and strain water from potatoes. In original pot with cooked potatoes add plant-based butter, milk, black pepper and a pinch of salt (optional) and whip/mash with potato masher until smooth and no lumps. Set aside.

***ADDITIONAL OPTIONS:
For a HEALTHIER version substitute the butter and soy for this amazing Cashew sour cream we did for Game Changers
Swap out a couple of the white masher potatoes for sweet potatoes or a bit of butternut squash
Use sweet potato instead of white potato, and just be aware that sweet are a bit less starchy and more watery

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