Ingredients:
1 lb extra firm tofu
1/4 cup Miracle Whip or 1/4 cup vegan mayonnaise
seasoning salt
1/4 cup cornmeal
1/4 cup flour
1/2 teaspoon dried parsley
pepper
1 teaspoon chicken bouillon powder ( I use vegan)
Directions:
freeze the tofu for at least 24 hours, this will give it a “meatier” texture.
let tofu defrost and then press for 10-20 minutes, by placing a plate on top and some heavy books on top of that.
Cut into burger or finger shapes.
Place mayonnaise on plate and dredge the tofu in it. Sprinkle on both sides with the seasoning salt.
Put the rest of the ingredients on a plate and mix and then dredge the tofu in that.
Coat a heavy pan with 2 tbsp oil and fry for 10 minutes, covered, turning every few minutes.
Serve on a bun with toppings or dip in sauce.
For Vegan use the vegan mayo of course. For vegetarian/vegan be sure to use vegetarian chicken flavored bouillon cubes as suggested.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.