Tofu Fried Shekin & Coleslaw

The general consensus is that tofu is bland and lacks flavour.  That is correct, it’s tasteless but, it is also a sucker for flavour which makes it a gem to cook with.  So here I go again, taking tofu from Blah to bland to Blah-D-Good 😘👌💕

This is my version of Southern fried chicken.  It’s crispy, it’s flavourful it’s just freaking fantastilicious 😋💦.  There’s no secret here, all herbs and spices revealed for your tasting pleasure. From me to you with love 💚

“Videhi Making Veggie Days Happy Days”

For this recipe you will need to use frozen and thawed tofu.  This is what gives it a meat-like texture.  Simply place the block/s of tofu in the freezer and freeze overnight.  When you are ready to use the tofu, allow it to thaw overnight in the fridge.  Squeeze out the water and follow the recipe.  

Prep time: 15 mins Cooking time:  30mins Serves: 3-4 

• 4 blocks soft tofu 
• Oil for deep frying 

Place the tofu in the freezer and freeze until it becomes solid.  Then allow it to thaw completely overnight in the fridge.   Use your hand and t gently squeeze out as much water as you can. 

Now gently tear the tofu into 3cm chunky pieces. 

Place these pieces into the dipping liquid.  Let this marinate for 30 minutes or overnight.  

Breading Ingredients 

• 1 ½ Cups (250ml+125ml) cake wheat flour 
• ¼ cup (60ml) + 30ml cup corn flour (maizena) 
• ½ Cup (125ml) dried bread crumbs 
• 1 Tbsp (15ml) dried oregano 
• ½ tsp (2.5ml) tsp dried parsley 
• ½ tsp (2.5ml) dried mixed Italian herbs 
• 1 Tbsp (15ml) Vegan chicken spice mix (Ina Paarman’s) 
• 1 tsp (5ml) mild chili powder 
• 2 tsp (10ml) White pepper 
• ¼ tsp black pepper 
• ½ tsp salt 

Dipping Liquid 

• 2 Cups (500ml) water
• ¼ Cup (60ml) medium or hot Chili sauce (I used Nando’s hot sauce). 
• 2 tsp (10ml) garlic powder 
• 2 tsp (10ml) onion powder
• ¼ Cup (60ml) Cake wheat flour 
• 2 Tbsp (30ml) corn flour (maizena) 
• ¼ Cup (60ml) Tangy vegan mayonnaise (Canola) 
• 2 Tbsp (30ml) soy sauce 

Mix the dipping ingredients together in a small deep container (big enough for the torn pieces of tofu to fit). 

Coleslaw 

• 2 Cups (500ml) tangy vegan mayonnaise 
• 1 cup finely chopped cabbage 
• ¼ Cup (60ml) grated carrots 
• ¼ Cup (60ml) finely chopped red cabbage 
• 1 tsp (5ml) sugar or maple syrup for a bit of sweetness (optional) 
• 1 red chili finely sliced 
• Season with a bit of salt. 

Mix all the coleslaw ingredients together in a bowl.  Keep refrigerated until ready to serve. 

Let’s Cook :-)

Once the tofu has sat in the dipping for at least 30 minutes.  Remove them from the liquid and place them on a plate.  

Get a big tray or board ready.  

Now dip the marinated tofu one piece at a time back into the dipping liquid and then into the flour mixture and coat it well. Then quickly dip the tofu back into the dipping liquid  and coat a second time with the dry flour mixture. Place each piece on the board or tray.  Repeat the process until you have all the tofu pieces breaded.  

Heat the oil in a medium sized pot or pan deep enough for deep-frying.  

The oil should be medium hot.  To test the oil.  Place a small piece of tofu into the oil.  It should start bubbling immediately.  

When your oil is ready, place a few pieces of Tofu Shekin into the oil. Fry for 5 – 8 minutes depending on the size of your tofu pieces. When the pieces start to float, with a slotted spoon, flip them over and move them around in the oil. 

Cook until golden brown.  

Remove and drain on a paper towel. 

Repeat until all the tofu is fried.  

Serve with the coleslaw and bread or buns of your choice.