Tofu Katsu Sandwiches (Vegan)
Ingredients:
1 package firm tofu
3/4 - 1 cup flour
1 cup panko bread crumbs
1 tsp salt
1 tsp black pepper
Water
High heat neutral oil, for frying (grape seed)
Vegan brioche hamburger buns
Butterhead lettuce
Fresno chilis, sliced thin
Bread and butter chip pickles, or pickles of choice for garnish
Green onion, sliced
Spicy mayo
Flax ‘egg’ mixture:
2 tbs ground flax seed
7 tbs water
Directions:
Slice tofu horizontally into three pieces. Place each piece flat on a clean towel or two and cover. Place a pan on top, followed by a heavy object, and press firmly for 15 minutes to remove excess liquid
In a bowl, combine ground flax and water and stir to combine. Let sit for 3-4 minutes
In a large bowl, combine flour with salt and pepper and add the flax egg mixture with 1 cup of water. Stir to combine. The batter should be the consistency of the pancake batter. Add more water if needed to get desired consistency
Add panko to a large plate
Preheat a large pan or cast iron skillet on medium heat with at least 1/2 of the oil
Place tofu in the batter, thoroughly coat, and allow excess to drip off. Transfer to Panko and cover, so there are no uncoated spots
Transfer breaded tofu into the heated pan or skillet and cook for 3-4 minutes on one side or until golden brown. Flip and cook the other side for 2-4 minutes or until golden brown
Transfer to a drying rack and immediately season with salt
Prepare each sandwich by toasting brioche buns. Spread spicy mayo on both buns and layer the tofu, lettuce, scallions, Fresno chilis, and pickles in a desired order
Serve with sweet potato fries or a side of choice