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

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.