You’re familiar with poutine, the traditional Canadian (Quebec) dish featuring french fries and cheese curds topped with brown gravy? I have a recipe for it in my book The Vegan Air Fryer, which is basically french fries, vegan cheese, and a homemade mushroom and white bean gravy. It’s good.
This week I wanted a quick meal after and didn’t want to spend the time making the gravy (it’s certainly not laborious but I was looking for even easier) and I wanted to add tofu to turn it into a full-on meal. So I made a quickie vegan tofu poutine. Here’s how it came together:
1. I air fried tofu. I drained the tofu (I didn’t even bother pressing), cubed it and in a medium bowl tossed the tofu cubes in a little rice vinegar, cornstarch, soy flour, and ground ginger. I air fried the tofu at 350°F for 20 minutes (shaking at 10 minutes).
2. In a second air fryer, I made french fries. I tossed the sliced potatoes in paprika, cumin, salt, and pepper and transferred them to the air fryer basket. I spritzed the potatoes with a couple mists of extra virgin olive oil and air fried at 390°F for 20 minutes, shaking every 5 minutes.
3. In my multicooker (an Instant Pot) I made a quickie gravy. I added sliced cremini mushrooms to the hot pot and sauteed in a beef-style broth with sage and nutritional yeast. I poured a box of Pacific Foods vegan mushroom gravy in the pot, stirred, and set it on warm while the tofu and fries finished up.
Once cooked, I transferred the tofu to the gravy and stirred, coating well. I plated the fries and spooned that delicious tofu and gravy over the fries. Dinner was ready to roll under 30 minutes. And it was good.
JL Fields 