Marinade

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1 cup dill pickle juice

¼ cup nutritional yeast

½ tsp liquid smoke

½ tsp paprika

½ tsp onion powder

½ tsp ground mustard

2 cups filtered water

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Chicken Fried Tofu

2 tbsp grapeseed oil (or any high head vegetable oil)

1 14 oz brick of tofu, pressed and sliced into ½ thick rectangles

2 eggs, beaten*

1 cup all purpose flour

2 tbs cumin

1 tbs chili powder

2 tsp cayenne pepper

Pinches of salt and pepper

1 tbs smoked paprika

1 cup panko breadcrumbs

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Mashed Potatoes

1 pound Yukon gold potatoes, peeled and chopped

1 cup cream cheese**

½ cup sour cream**

5 cloves garlic

2 tbs garlic powder

¼ cup unsweetened almond milk,

Salt and pepper to taste

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Simple Gravy

2 tbs butter***

½ cup all purpose flour

3 cups unsweetened almond milk

1 cup vegetable stock

Salt and pepper to taste

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Marinade

1. Drain the liquid from your tofu, and wrap it in a clean dish towel. Microwave for 30 seconds and then press between two plates with a weight (like a cast iron skillet) for 20 minutes.

   While you’re pressing the tofu, whisk together all the ingredients for your marinade in your marinating dish. The powders will not dissolve completely.

   Once you’ve pressed the majority of the liquid out of your tofu, slice it into 16 pieces. Pat each slice dry for good measure before moving it to the marinade. Ideally, you want all the pieces in one layer and completely submerged in liquid.

   Marinate the tofu for 3 hours at room temperature or overnight in the fridge.

2. Place peeled and chopped potatoes into a large pot and fill with water. Bring to a boil and boil until the potatoes are soft. When they are soft, drain them and set them aside.

3. While the potatoes are boiling, start on your tofu. Heat the oil in a large deep pan. You’ll need three wide shallow bowls for the batter ingredients. Place the beaten egg in one bowl, breadcrumbs in the other and in the last add all of the spice ingredients to the flour and mix it together. Dip each tofu strip into the egg, then the flour/spice mixture, back into the eggs and then into the breadcrumbs. Ensure all sides of the tofu are covered in breadcrumbs and place into heated oil. Cook for 3-5 minutes on each side. The tofu should be turning crispy and golden brown. Place cooked tofu on a plate and set aside.

4. Use the same pan you cooked the tofu in to make the gravy. The leftover browned breadcrumbs and batter make the gravy amazing! Add the butter to the pan and melt it. When the butter is melted, add in the flour and whisk. This will start to clump up into almost a paste, whisk continuously for about 2 minutes. Begin adding in the almond milk slowly while whisking the entire time. It helps to pour with one hand and whisk with the other and pour it over in a slow drizzle. If you have a kitchen helper, you can have them pour while you whisk continuously. Whisk in the broth after the almond milk and then add salt and pepper. Continue whisking for about 5 more minutes. The gravy may appear to be kind of runny at first but DON’T PANIC, it thickens up, I promise.

5. Finish the potatoes by placing the cooked potatoes into a large bowl. Using a mixer (either a hand mixer or stand mixer) beat the potatoes until they are smooth. Add in the cream cheese, sour cream, garlic, garlic powder and almond milk and continue to beat the potatoes until all the ingredients are incorporated. If you’re using a hand mixer, be sure to use a deep bowl so the potatoes don’t fly out at you. If they are still too thick add more almond milk a little at a time until you reach your desired consistency. Add in the salt and pepper and more garlic powder if you wish.

6. Serve this dish as one big comfort food bowl! Mashed potatoes topped with tofu and smothered with delicious gravy!