Vegan Chicken Fried Steak Tofu with Rosemary & Thyme "Chicken" Gravy and Louisiana Yellow Rice

I've decided to eliminate all shame from the past relating to my childhood dietary choices following a conversation with a close vegan friend of mine. We somehow breached the topic of our Fat Kid indulgences, and it went a little something like this:

Me: "I was such a Ramen Noodle whore. I knew how to make it alone by the time I was 6."
Her: "Ohh! Me too. And Spaghetti-Os with the little meatballs!".
Me: "Holy shit yes. Thank god my parents had an automatic can opener so my fat little hands didn't try prying through aluminum. I used to eat a ton of fast food. Like, this is seriously gross, but I would eat McDonald's cheeseburgers like no body's business *insert obnoxious gagging noise here*"
Her: "I know. I would never admit that to anybody else. But I can top you one. KFC fanatic."
Me: "Dude. Chicken Pot Pies. The most craptastic meal ever. I could eat a whole one myself. They have something like 100 grams of fat. I'm really surprised I didn't have a coronary playing dodge ball in 9th grade."
Her: "No way. You're so small. You'd have to give birth after eating one of those. You should start veganizing all those junky childhood comfort foods."
Me: "Game on. I'll sit in my meditation corner and channel my inner fat kid tonight!"

After some serious "Om-ing" and deep reflection, I decided perhaps it was best if I didn't become the Paula Deen of the Vegan community. True, the main reason I decided to go Vegan stemmed from my love for animals, not Kale Smoothies. But I still didn't want to start posting a slew of deep-fried Vegan recipes.

Then, for Valentines Day, I asked my Special Someone what she wanted me to make her for dinner. I told her I would attempt to Veganize whatever she wanted, but she'd have to agree to let me dweeb out with my camera for 5 minutes before we could sit down to dinner. Not only did she agree, but then she busted out a cookbook put together by all the little old ladies in her small Louisiana town. I took one look at the cover: "Pirate's Pantry: Treasured Recipes of Southwest Louisiana". My jaw dropped to the floor. I may have even peed myself a little. I start turning through the pages, marveling over the recipes like they were passages from the Dead Sea Scrolls. And while I'd never attempt to Veganize a recipe like "Squirrel Etouffee", I was so excited to make her an authentic Southern meal.

"What'll it be?" I asked.
"Chicken Fried Steak. With Yellow Rice...not like Spanish style, just rice that's salty and yellow. But it has to be Gluten Free, too. Remember I can't eat wheat." she said.

My heart fell for a second (I love me some gluten!), then started beating rapidly at the thought of a challenge.

"I'll do it. " I said. "With Fake Chicken Gravy, to boot."

Did she like the dinner, you ask? Well, let's just say it was the first and only time I've skipped out on Sunday breakfast with my friends ;)

Enjoy, Y'All. I highly recommend using a batch of my Beef Style Seitan to make this, which I would have done had Gluten been permitted.
Be ready for more great Southern recipes over the next few weeks.


1 lb Extra Firm Tofu, drained well 1 batch Beef Style Seitan Broth 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper3/4 Cup Cornstarch 1/2 White Rice Flour1/3 cup Corn Flour (not to be confused with Corn Meal)
3/4 teaspoon baking soda 1 cup Vegan Egg Yolk Mix 1/4 cup Vegetable Oil 2 cups prepared Better Than Bouillon No Chicken broth 1/2 cup Soy Milk 1/2 teaspoon dried Thyme Leaves
1/2 tsp dried Rosemary 3/4 teaspoon Paprika or Chili Powder1 TBSP Cornstarch dissolved in 1 TBSP Cold Water (optional, to thicken gravy)Make your Beef Style Seitan Broth, then set aside to cool.

Take your block of Extra Firm Tofu, and drain off all the liquid. Then, quarter the block of Tofu into 8 rectangular 1/4-inch thick slices. Place 2 sheets of paper towels below and on top of the tofu, and rest heavy objects on top to press out moisture. Let sit for 1/2 hour, flip the tofu over, and place the objects on top. Let drain another 1/2 hour.

When the Beef Style Seitan Marinade has cooled completely, place the drained tofu in an air-tight container, cover with Marinade, and allow to sit in the fridge for at least 3-4 hours.

Preheat oven to 250 degrees F.

Drain tofu well, and season each piece on both sides with the salt and pepper. Place the Flours, Cornstarch, Baking Soda, and Paprika into a pie pan, and mix well to combine. Place the Vegan Egg Yolk mix into a separate pie pan. Dredge the tofu on both sides in the flour, followed by the "Egg" mix, then finally in the flour again. Repeat with all the pieces of Tofu. Place the tofu onto a plate, and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the tofu in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the "Steaks" to a wire rack set in a half sheet pan and place into the oven until all of the tofu is browned. Keep warm in oven until Gravy is ready.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour mix left over from the dredging. Add the No Chicken Broth and de-glaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the Soy Milk, Rosemary, and Thyme, and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Thicken with Cornstarch if desired. Serve the gravy over the "steaks."

2 cups Long Grain White Rice
1 cup prepared Better Than Bouillon's No Chicken Broth1 small pinch of Saffron1/2 cup chopped Shallots or White OnionsWater2-3 tsp Salt1 TBSP Melted Vegan Margarine
2 TBSP Olive OilWash rice until clean. Place rice in a 2-quart pan. Add No Chicken Broth, then enough water to cover rice 1-inch above rice line. Add in Salt and Margarine, and stir well.

Saute shallots in oil until transparent. Add saffron to onions. Mix (stir) into rice.

Cover pan. Simmer 30 minutes (keep it covered!) until rice is tender, remove from heat, then allow to sit for 5 minutes. Fluff with a fork, and serve hot.