





Lifestyle magazine for the local Black community
August 6, 2013 by Las Vegas Black Image Magazine
Filed under Food
Recipe by Chef
STACEY DOUGAN
Ingredients:
Preparation:
Sauté the onions and bell peppers in vegetable oil until soft, about three to five minutes. Add garlic and cook for one more minute. Allow to cool.
Add the tofu, vegan chicken, dulse, nori sheets, cornstarch, nutritional yeast, wine, one teaspoon of sea salt, pepper and lime and combine well.
In a medium-sized bowl, combine the breadcrumbs, Old Bay seasoning and 1 teaspoon salt. Pour the soy milk into a separate shallow bowl.
Using about 1/4 cup of the tofu mixture at a time, form small patties. Gently coat the patties with flour, then dip in soy milk. Next, coat well with the seasoned breadcrumbs. Chill for at least 30 minutes.
Sauté tofu patties in a thin layer of oil until golden brown on each side. Serve with a tartar sauce or cocktail sauce.
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