• 4 tablespoon of dark all-purpose flower such as whole wheat
  • or oak flour
  • 7 tablespoon of cold water to coagulate the and the batter
  • 1/2 of vegan bread crumbs- I like to make my own
  • 1 teaspoon of kelp powder or sea iodine salt
  • 2 teaspoon of cayenne
  • 1-2 pounds of extra firm tofu that you cut into round balls or into cubes
  • or you can use a chicken meat substitute analogue
  • enough olive oil for a inch to stir deep fry in a frying pan.


Cosmopolitan once said that to eat nothing white, i.e. mayonnaise, eggs, sugar, milk, flour. So I subscribe to the theory, the less processed the better.

1) Stir flour and water into a smooth batter.

2) Combine 1/2 of toasted vegan bread crumbs.

3) COmbine 1/2 iodine sea salt or powdered kelp or miso with 1/2 or to taste cayenne pepper.

4) Heat an inch of olive oil in a iron skillet-non aluminum.

5) dip tofu cubes into batter and crumb mixture then cook for 2 minute in the platter until they are honey brown. Drain the oil off and put on paper towels.

Mustard sauce is not that traditional but it is better than mayonnaise for dipping.

I prefer a heated mixture in a sauce pan of 1 tbsp of miso or saltless soy sauce, with which is stirred in:

1 tbsp of apple cider vinegar
1/4 – 1/2 of powdered mustard
4 to 6 tablespoons of water

Personally although I don’t like meat-tasting analogues, they are better for nutrition and also for transitional dieting purposes. My personal aim is to remain a macrobiotic therapeutic vegan.

Serves: 5

Preparation ti