This week on Talkin' Tofu, we talk chicken fried tofu, curry delivery, and review Simple Truth Cilantro Jalapeno Dip.
We also introduce a brand new segment: 'Til Tofu Us Part, where we "marry" two foods we like to form an even better food. Our first challenge is an oatmeal cookie peanut butter sandwich, and we'll share our results next week!
In the intro, we also talked about me surprising Dave with a tofu scramble breakfast casserole, his favorite. It's a perfect chilly morning breakfast! Make the scramble right in a Dutch oven. Then, top it with tater tots and bake it to cozy, crispy perfection!
I popped this into the oven while he was on a run, so it was almost ready when he got back.
Simple Truth Cilantro Jalapeno Dip review
Y'all, this dip! Simple Truth makes three cauliflower-based creamy dips, and this is the second one we've tried from that line.
The first was the buffalo dip, and we both really enjoyed that, but we loved the Cilantro Jalapeno Dip even more! It was creamy and tangy with a little bit of heat.
Our only critique was that it could have been spicier. We both really enjoyed it, but when you put jalapeno in the name of a product, there should be a little bit more of a kick to it.
That said, this dip is definitely going to be in our regular rotation.
We dipped Ruffles and pita chips in this, and it was great on both. I also used it as a sandwich spread to add a little bit of zing to our usual Tofurky sandwich, and I definitely recommend trying that.
That weekend, we made grit bowls with Morningstar Chik'n Strips, corn, and spinach, and that was a treat with a dollop of this dip on top. It gave it a real Southwest vibe.
This week, we talk about the curry from Green Ginger in Decatur. I love ordering from them, because they're very clear on what is and isn't vegan.
If they don't specify something on the menu, you can call, and they know the answer.
This week, I got their red curry soup, which is a build-your-own situation. Mine had tofu, udon noodles, broccoli, shiitake mushrooms, and roasted eggplant. And it was a delight! Creamy, spicy, cozy perfection.
Dave got the yellow curry tofu, which was not build-your-own. I'm not normally big on yellow curry, but this one was great! It was rich and flavorful, and there were potatoes in it!
Dave also got spring rolls, an avocado-cucumber roll, and a fried avocado cucumber roll. Y'all, these rolls were such a hit that we've already ordered them again.
Chicken fried tofu
So, this chicken fried tofu recipe has been a journey, y'all. It took a lot of testing to get it right, and I'm so happy to have finally nailed it!
I started by trying it with the same batter I used for my air fryer okra, and it was horrible. Dave agrees -- just awful. Which is wild, because that okra is a real banger.
Now, Dave wants that crunchy battered tofu to be our default! What a huge compliment!
We dished it up over mashed potatoes with jalapeno slaw, and it was like a fancy version of a KFC bowl.
Now that I think about it, I want to make this again and dip it in that Simple Truth Cilantro Jalapeno Dip!
Where to listen
Thank you so much for listening (or reading!). We record these episodes for you, and we'd love to hear from you.
Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to [email protected]!
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