kettle chip crusted buttermilk tofu with garlic asparagus

Happy Friday, everyone! I’m always happy when it’s Friday, but this week has been particularly tiring. I can’t wait to curl up with the kits and relax this weekend.

There’s a rumor going around that it’s going to be above freezing tomorrow. It’s going to be weird strolling through the neighborhood without worrying about falling into a pile of dirty ice or having snot frozen to my face.

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What a difference three weeks makes.

Last week I was making my way through a bag of Earth Balance Vegan Sour Cream & Onion Kettle Chips and brainstorming different ways to use them. I’ve covered chips in chocolate before, but a chocolate + onion combo doesn’t seem that appealing. I’ve piled them on veggie burgers and I highly recommend it, but I really wanted to do something new. I was whipping up a tofu scramble for dinner that night when the idea hit me.

Kettle Chip Crusted Buttermilk Tofu with Garlic Asparagus

Kettle Chip Crusted Buttermilk Tofu with Garlic Asparagus

(choirs of angels, people. choirs of angels)

Take some soy milk. Toss in some lemon juice. Stir in sriracha. Marinate. Cover in chips. Serve with asparagus. Applaud. Repeat.

Oh before I forget! The winner of the $25 Sweet Anthem gift card giveaway is:

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 Amanda K!

 

Kettle Chip Crusted Buttermilk Tofu with Garlic Asparagus

Kettle Chip Crusted Buttermilk Tofu ingredients:
  • 1 container (15 oz) extra firm tofu, drained and pressed
  • 1 cup unsweetened soy milk
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons Sriracha or your favorite hot sauce
  • 2 tablespoons sunflower oil
  • 2 cups Earth Balance Vegan Sour Cream and Onion Kettle Chips
  • Sprinkle of sea salt
  • Sprinkle of fresh black pepper
Garlic Asparagus ingredients:
  • 1 bunch fresh asparagus
  • 2 tablespoons vegan butter substitute (I used Earth Balance)
  • 3 cloves garlic, minced
  • Sprinkle of fresh black pepper
To make the tofu, first stir together the soy milk and lemon juice in a small cup or bowl, and set aside.

Drain and press the tofu. Press for at least an hour if you’re using the ol’ stack-books-and-pots-on-the-tofu method, but adjust accordingly if you have a press. If you have time, freeze the tofu the night before, then thaw completely before slicing. This will give it a great, chewy texture.

Slice the tofu in your preferred shape. I used wedges, but any shape will work great.

Stir the Sriracha, sea salt and pepper in with the soy milk + lemon combo to make the marinade.

Pour the marinade in a large pan and place the tofu slices in the marinade, brushing it on the edges and tops of the slices so the tofu is fully covered. Cover the tofu and place it in the refrigerator. Let the tofu marinate as long as you can, preferably around 12 hours. After the marinade has set in, remove the tofu from the refrigerator.

Pour the sunflower oil in the pan and turn to medium-high heat.

Crumble the kettle chips with a food processor, mash them with a fork or crumble between your fingers. Use any method you want, just know that you want pretty small crumbs in the end, along with maybe a handful of larger crumbs.

Once the oil is hot, pick up each piece of tofu and roll it in the crumbs. Use your hands to sprinkle the crumbs on the sides to make sure the entire piece of tofu is covered.

Carefully place each piece in the pan and let it cook for 3-4 minutes, until the side is brown and crispy. Use a fork or tongs to turn the pieces over, and cook for another 3-4 minutes.

While the tofu cooks, make the asparagus by melting the vegan butter substitute over medium heat. Toss in the asparagus and garlic, sprinkle with pepper and cook until the asparagus is tender, turning every couple of minutes. It should take around 8-10 minutes, depending on how soft you want your spears to be.

Serve the tofu with the asparagus.

Wonder how you ever lived without this in your life.

 

8 thoughts on “kettle chip crusted buttermilk tofu with garlic asparagus

  1. Can you help me understand why vegan recipes never seem to have nutritional information. I’m just getting started as a vegan and it’s very frustrating :(

  2. I just saw this on Finding Vegan, that dish looks delectable! Oh man, I haven’t tried the new Earth Balance chip flavor yet, I really want to try them soon!

  3. HolyRollingTofu I’ve been thinking about doing this very thing for the last week! Your recipe is spot on and the asparagus is an extradelicious bonus. Now if I can only think of a way to put the crunchy tofu on a stick. ;)
    Cheers!

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