It's Brazilian crispy chicken-less filets and cream of sweet corn

• FOR THE CHICKEN-LESS FILETS:
• 1 block of extra firm tofu
• 1/2 cup all-purpose flour (or rice flour)
• 1/2 cup of beer
• Salt to taste
• Black pepper to taste
• 2 tablespoons poultry rub
• 1 cup of panko breadcrumbs
• Oil for frying
• FOR THE CREAM OF CORN:
• 2 tablespoons of vegan butter or olive oil
• 1 1/2 can of sweet corn
• 1 1/2 cups of unsweetened plant based milk
• A pinch of salt
• Black pepper to taste
• 1/4 teaspoon of garlic powder
• 1/2 onion, minced
• 1 tablespoon of all-purpose flour
• Fresh parsley
• 🐥 POULTRY SEASONING:
• 2 1/2 teaspoons ground dried sage.
• 1 1/2 teaspoons dried thyme.
• 1 teaspoon dried marjoram.
• 3/4 teaspoon dried rosemary.
• 3/4 teaspoon ground nutmeg.
• 1/2 teaspoon coarse ground black pepper or peppercorns
• 1 teaspoon smoked paprika
• Blend all ingredients until it turns into a powder.

Instructions

  • 1.
    Cut the tofu in half, then cut tem into filet like shapes
  • 2.
    Place it on a kitchen rack under a couple kitchen towels, add some weight on top and let it drain for 30 minutes
  • 3.
    Remove the tofu from the rack, season to with salt, pepper and poultry rub, put them in a freezer bag with a parchment paper in between the patties and let them freeze for at least 4 hours
  • 4.
    Remove the patties from the freezer, wrap them in 5 or 6 sheets of kitchen towels, put them in the microwave for 1 to 2 minutes
  • 5.
    Pat the patties dry, season them with some more poultry rub, salt, pepper, and reserve.
  • 6.
    NOW, MAKE THE BATTER:
  • 7.
    Take two plates, on one plate you will add a half cup of flour, salt, pepper, poultry seasoning, and the beer, stir until well combined
  • 8.
    On the other plate, add the panko breadcrumbs
  • 9.
    Put vegetable oil in a skillet and turn on the heat. Meanwhile, take your tofu patty, place it in the batter, then in the panko, repeat the process, then fry them in medium heat until light golden brown.
  • 10.
    FOR THE CREAM OF CORN:
  • 11.
    Add the drained canned corn to a blender (reserve some of the corn for adding to the cream later, then add the plant based milk nd blend until smooth.
  • 12.
    In a pot, melt the butter, then add the minced onions.
  • 13.
    Stir until golden, add the flour, stir for 3 minutes more, add the cream of corn, the salt pepper and garlic powder, stir until it thickens.
  • 14.
    Add the fresh parsley and turn off the heat.
  • 15.
    Serve it with the chicken-less filets and a side of white rice.
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