This is the vegan double down! These crispy patties are made with tofu and tossed in seasoned bread crumbs and chips, then smothered with nacho cheese. Yes, please!
Before battering the tofu, heat up a heavy bottom pan like an iron skillet with 1 1/2 cups of vegetable oil to 365°F to 370°F.
In another bowl, combine the flour and cornstarch dredge.
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 to 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 navy bean mash and kale. You can keep the fried tofu steaks in a low temperature oven to stay warm.
Heat a pan over medium, add 1 teaspoon olive oil and the white beans, and sauté for 1 to 2 minutes. Add sage, nutmeg, and 1/4 teaspoon each of sea salt and ground black 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 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 teaspoon of olive oil and 1/4 teaspoon 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 color 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!