Recipes

Heat vegetable oil in a large skillet over medium heat. Add tofu and Kosher salt and brown tofu until crispy. When the tofu is finished, remove and drain on paper towels. Without rinsing the skillet, add butter to the pan and melt it down. Allow it to get just a hint of color, then add the flour a few tablespoons at a time, stirring continuously. When all the flour is blended, begin whisking in the stock a few cups at a time. Once the sauce is nicely smooth, add the tofu and continue cooking for a few minutes, then throw in the parsley and stir well. Season with salt and pepper and serve hot on a bed of noodles or steamed potatoes.I pkg. extra firm tofu, drained, pressed, cubed Kosher salt Vegetable oil for frying 1/2-1 c. fresh chopped parsley 5 c. mild vegetable stock 8 T. butter 8-10 T. all purpose flour Salt and pepper

Note: You can replace the tofu with your own favorite chicken substitute such as Quorn Tenders or Tofurkey.