Kardea shares the soul food side of vegan with her crispy fried tofu served with dairy-free ranch dipping sauce!
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Kardea Brown shares down-home, Southern dishes from her South Carolina kitchen area. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her granny's kitchen area. These days, she takes generations of household dishes and makes them her own as she cooks for friends and family at her Sea Island house.

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Lemon-Pepper Fried "Chicken" Tenders
DISH THANKS TO KARDEA BROWN
Level: Intermediate
Overall: 2 hr 30 minutes (includes drying and soaking time).
Active: 55 min.
Yield: 6 to 8 portions.

Active ingredients.

Lemon-Pepper "Chicken":.

2 14-ounce packages firm tofu.
3 cups "no chicken" broth (or broth made without any chicken base).
Peanut or canola oil, for frying.
1 1/2 cups unsweetened almond milk.
1 1/2 tablespoons white vinegar.
2 cups versatile flour.
1/4 cup cornstarch.
1/4 cup lemon-pepper spices, plus more for sprinkling.
Kosher salt and newly ground black pepper.

Dairy-Free Cattle Ranch Dip:.

1 cup vegan mayo.
1/4 cup unsweetened almond milk.
1 teaspoon dried parsley.
1 teaspoon white vinegar.
1/2 teaspoon garlic powder.
1/2 teaspoon onion powder.
1/4 teaspoon dried dill.
Kosher salt and freshly ground black pepper.

Directions.

Unique devices: a deep-fry thermometer.

For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Leading with more paper towels. Location a pot over the leading and fill with heavy cans to press the excess liquid from the tofu. Let mean 30 minutes.

Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.

Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a little bowl. Season with salt and pepper. Refrigerate until all set to serve.

For the lemon-pepper "chicken": Put sufficient oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a cake rack.

Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, blending periodically, for 10 minutes to develop a tasty flavor. Integrate the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow meal.

Dip the tofu strips in the "buttermilk," then dig up in the flour mixture. Fry, in batches, turning periodically, 7 to 8 minutes. Drain pipes on a wire rack and sprinkle with extra lemon-pepper spices while still hot. Serve hot with the cattle ranch dip.

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Kardea Brown's Lemon-Pepper Fried "Chicken" Tenders|Delicious Miss Brown|Food Network.