This is the vegan double down... and it's fancy AF! No dirty birds around here. These crispy double down patties are made with tofu and tossed in seasoned bread crumbs and chips! Yes, this was all the inspired by a nearly empty bag of BBQ chips I had lying around and I knew they had to get used for our latest RECIPE?! adventure!
Watch the video below to see the how it all came together or keep scrolling for the (sort of) recipe.
** makes 3 sandwiches
2 C bread crumbs
1 C crushed bbq chips (can use all bread crumbs)
1 tsp sea salt
1 tsp onion powder
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp old bay seasoning (you can omit this)
dry dredge ingredients:
1 C all-purpose flour
2 tbsp cornstarch
liquid dredge ingredients:
1 C full fat coconut milk (water down if its too thick)
2 tbsp apple cider vinegar
2 tbsp hot sauce
2 tsp onion powder
1/2 tsp sea salt
1 1/2 C vegetable oil (like canola oil) for frying
1 brick of medium firm or firm tofu
1/2 batch of nacho cheese sauce
2 C roughly chopped kale (stems removed)
1 x 14 oz can navy beans
2 tbsp white wine vinegar
2 tsp olive oil
1/2 tsp sage
1/2 tsp nutmeg
1 /2 tsp sea salt
1/4 tsp ground pepper
3 garlic cloves, minced
2 tbsp vegan butter (optional)
sliced pickled jalapeños
Cut the brick of tofu into 6 even steaks.
Combine the coconut milk with apple cider vinegar, hot sauce, onion powder, and sea salt in a dish that you can lay the tofu steaks in to marinade while you prepare the other components.
Pre-make the nacho cheese or make it before you start to bread and fry the tofu steaks.
Before battering the tofu, heat up a heavy bottom pan like an iron skillet with 1 1/2 C vegetable oil to 375 F.
While the oil is heating up, combine the breading ingredients in a large bowl.
In another bowl combine the flour and cornstarch dredge.
Take a tofu steak from the liquid dredge and place it in the flour. Toss to coat evenly, then go back into the liquid dredge and submerge and coat well with the mixture.
Then transfer the tofu steak to the bread crumb mixture and toss with your hands to coat all sides of the tofu steak. You can batter up all the tofu steaks before frying.
When the oil is hot and ready place 1-3 tofu steaks in the pan and fry for 3 minutes each side or until golden brown and crispy. Remove from the oil and let the steaks sit on some paper towel. Fry all the steaks and then prepare the nayv bean mash and kale. You can keep the fried tofu steaks in a low temperature oven to stay warm.
Rinse and drain the navy beans from the liquid in the can.
Heat a pan over medium, and add 1 tsp olive oil and the white beans and sauté for 1-2 minutes. Add sage, nutmeg, and 1/4 tsp each of sea salt and ground pepper. Continue to sauté for 2 minutes or so. Then add minced garlic and sauté for another 2 minutes until the garlic is softened, cooked through, and fragrant.
Transfer the bean mixture to a food processor but keep your pan over low heat for the kale. Then and add vegan butter (optional) to the beans and process until smooth. You can also mash them by hand.
Sauté roughly chopped kale in the pan with 1 tsp olive oil and 1/4 tsp sea salt until just wilted, but still bright green. Add white wine vinegar and toss the kale for another 30 seconds to a minute, then remove from the heat. The kale should be cooked with some colour still in it and not brown and over done.
To assemble, place some white bean mash on one of the tofu steaks, then add kale, and drizzle with nacho cheese. Place another tofu steak on top and garnish with pickles or pickled jalapeños if desired. Serve immediately!