White Trash Vegan Tofu

That’s right people, its time to slap on your CAT caps and Daisy Dukes.

Sister texted me an interesting recipe from Tolerant Vegan and since it had a potato chip crust on tofu we deemed it White Trash Vegan Tofu.  We’re sarcastic like that, its like being from a family full of Sterling Archers; classic us.


  • 1 C Soy Milk
  • 2 T Lemon Juice
  • 3 T Sriracha
  • 1/2 t Salt
  • 1/2 t Ground Black Pepper

Tofu | Crust

  • 1 lb Extra-Firm Tofu
  • 2 C Zapp’s Spicy Cajun Crawtator Potato Chips, crushed
  • 2 T Olive Oil


  • 1 lb Asparagus; steamed
  • 2 T Olive Oil
  • 4 Cloves Garlic, crushed
  • 1/2 t Salt
  • 1/2 t Ground Black Pepper
  • 1 t Lemon Juice
IMG_1846 IMG_1848

You know the drill about squeezing out the liquid from tofu – paper towels, some thing heavy, press and repeat. The Tolerant Vegan had a new technique to change the tofu’s consistency, so I gave it a go. After the squeezing, freeze the tofu overnight then completely thaw before slicing it up and marinading. Its a good technique and it works!

After de-liquifying (and/or freezing) slice tofu into pieces. Whisk together marinade ingredients. Place tofu and marinade into a Ziploc. Turn to coat then refrigerate overnight.

Drain tofu slightly, then in 2 separate batches of chip fragments, roll the tofu, pressing the bits of chip firmly onto the tofu. I wouldn’t roll the tofu in one big plate of chips since the chips will eventually sog out and not stick (my experience this time). Heat 2T olive oil over medium heat then fry tofu for about 3-4 minutes both top and bottom. You may want to do this in batches, adding a little more oil after the first batch. Remove to a plate and keep warm.

In a large sautee pan over medium heat add 2T olive oil, then asparagus, cook for a few minutes. Add garlic, stir fry for a minute. Add salt, pepper and lemon juice, stir IMG_1849and cook for a few more minutes depending on how you like your asparagus.

The flavours and textures were excellent, I particularly liked the lemon currents running through both, it brought the hot pepper from the tofu together with the garlic dominant flavour in the asparagus. The initial crunch turned toothy texture of the tofu corroborates the crisp of the asparagus. The only thing I might change next time is to add more lemon to the marinade but there definitely will be a next time.

I feel like watching Dukes of Hazards, is it just me?


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