Down South, fried chicken and waffles is special meal reserved for special occasion brunches. It sounds weird, but people seem to like it. When I ate meat, I never tried the two together. But I felt like no Southern vegan cookbook would be complete without a some recipe combining faux chicken and waffles.
So I give you the Southern Fried Tofu "Chicken" and Waffle Sandwich with Maple-Dijon Sauce:
Wow! This was huge (that was all I had for dinner, mind you ... no room for a side dish) and very satisfying. First, I had to develop a recipe for Southern Fried Tofu Chicken. If you saw yesterday's post, you know the batter involves beer. Nothing beats beer-battered, fried food.
In my cookbook, I'm going to suggest that people also use this batter for seitan or even tempeh. I thought seitan would be too toothsome sandwiched between soft waffles, so I chose tofu for this dish. The tofu was marinated overnight in a faux chicken broth.
As for the waffle, I took all the sweet, dessert-like ingredients out of my Cinnamon Pecan Waffle recipe (which I blogged about a few weeks ago) to create a Savory Sandwich Waffle. Also on the sandwich are Roma tomatoes and baby spinach. The sauce is made from Dijon mustard, maple syrup, and Veganaise.
BTW, I'm going to Nashville for the weekend, so this will be my last post until Sunday. Saturday is my boyfriend's birthday. From here on out, I'll refer to him as the Dutchman because he's Dutch, and I like cute boyfriend blog names...hopefully, I'll have some pics of the Dutchman's birthday cake to share when I return.