Eastern European Casserole and “Chicken” Fried Tofu
I made a couple recipes from the Passionate Vegetarian this week, one of which was a great success…the other…not-so-much. I knew one of two things would happen with a “casserole” that included egg noodles, saurkraut, onions, apples, and apple sauce. It would either be REALLY good, or pretty bad. This wasn’t as bad as it could’ve been, but there was certainly nothing special about it, and it’ll be a struggle to finish off the leftovers. Darn you massive casserole dish!
As odd as it sounds, I actually discovered that this is pretty good with ketchup, so I’m thinking that’ll help me to get through the rest of it.
The “chicken” fried tofu was actually quite good (also from the Passionate Vegetarian) although the gravy left something to be desired.
The nice thing about this tofu is that it isn’t actually fried, it’s baked, and that worked great. I did use the egg-dip method for the coating, but I’m sure it would work with soymilk as well…I was just out. The gravy was a long process that involved braising vegetables in stock for 45 minutes, but I just don’t think it was worth it. In the end it basically tasted like nooch…and something I could’ve made in 5 minutes instead of an hour. Oh well…