p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Vegan MoFo Day 9: Oyster Mushroom Fritto Misto and Chicken-Style Tofu

with 5 comments

Stay tuned for tomorrow– I’ll be finishing baking and assembling a wedding cake for my friends Cathy and Scott!!

I had leftover Seasoned Flour from making the Breast Of Chicken Tofu (pictured below, from Nonna’s Italian Kitchen). So I dredged my oyster mushrooms in the leftover flour (after dipping them lightly in a flour-water slurry) and fried them in the leftover “chicken”-frying oil! Wow, these were indulgent. Kinda like breaded oysters… not that I think I ever had one, but like I think they would be richness-wise, except delightfully mushroomy. Seasoned Flour, by the way, is so simple I don’t think Bryanna Clark Grogan would mind that I posted it: 2 c. whole wheat flour–I used fine cornmeal instead–1/4 c. nutritional yeast, and a teaspoon salt and a pinch of pepper. And I think I quartered these measurements at least.



Written by phdelicious

October 9, 2009 at 2:49 pm

Posted in Meals

Tagged with , ,

5 Responses

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  1. That tofu looks perfectly delicious, as do the mushrooms.
    Looking forward to seeing the cake.

    jeni treehugger

    October 9, 2009 at 5:54 pm

    • Thanks! The tofu WAS delicious– it was frozen, then marinated, then breaded and fried: this amounts to more intense tofu attention than I usually pay, but it was worth it!


      October 9, 2009 at 10:12 pm

  2. The oyster mushrooms look amazing! The tofu looks good too! 🙂

    chow vegan

    October 11, 2009 at 1:33 am

  3. Hi, good day. Wonderful post. You have gained a new subscriber. Pleasee continue this great work and I look forward to more of your great blog posts.

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