Chicago Diner Vegan Cutlets
Save a fish; fry a tofu! Okay, that was corny… but do it anyway. The Chicago Diner Cookbook calls these “Diner Cutlets” (page 101), but they actually reminded me of something you’d see at a fish fry or maybe on a bun with tartar sauce. Actually, this cookbook also has a recipe for tartar sauce, should you wish to make the latter. I haven’t tried it myself, so if you do let me know if you like it!
This “cutlets” recipe calls for tofu steaks to be frozen at least 48 hours before marinating, so I cut up slabs of tofu, wrapped them up, and stuck them in the freezer last week, when The Chicago Diner Cookbook was my cookbook of the week. And then I forgot about them. Whoops! Luckily, I noticed them in there when I was pulling out the waffle fries. See, this is one of those things that won’t happen once I’m meal-planning!
Aside from the freezer time of 2 days, this tofu-fry recipe is very quick to make, and the breading has a fantastic flavor. It was great served as a main dish, but I’ll bet it would make one amazing sandwich. I served ours with waffle fries and vegan baked beans. I don’t think is on the Chicago Diner menu, like most of the items in the cookbook; if it were on the menu, though, it would definitely be served with sides of baked beans and fries. Yum!
Do you enjoy diner-style food?