I try to avoid McDonald's. They put beef fat in their fries, and the only vegan food on the menu (the baked apple pies...yup, they're vegan) has 5 grams of trans fat per serving! But I occasionally stop in for an iced coffee with no cream when I'm on the road with no Starbucks in sight. The last time I made such a pit stop, I noticed the giant "Southern Chicken Biscuit" sign in the window.
And that inspired me to create this Tofu "Chicken" Biscuit:
I used the Southern Fried Tofu Chicken recipe that I'll be including in my cookbook, as well as my own recipe for flaky Buttermilk Biscuits. For some reason, I felt like the sandwich needed a little mustard too.
Wow, was this delish! I'll definitely be including this as a serving suggestion for the Southern Fried Tofu Chicken in my cookbook.
On the side, I had Fried Corn and a Side Salad:
The fried corn isn't really fried, but that' s what my mom calls it. You do cook it in a skillet, but there's no hot oil involved...just a little soy margarine.
4 ears corn, cut off the cob
1 cup soymilk
2 Tbsp. soy margarine
1 Tbsp. sugar
1/2 tsp. salt
1 Tbsp. flour
Combine the corn, soymilk, margarine, sugar, and salt in a skillet and cook on medium heat for about 10 minutes. Slowly stir in the flour, and continue cooking for 10 to 15 more minutes or until corn is soft and liquid is absorbed.