How’s that for an oxymoron? Tofu disguised as chicken in a Southern favorite, deep-fried tofu with dairy, everything encased in an airy bun. It’s a sandwich that may put off Southern purists, vegans, and health fanatics but it’s one that tastes quite good. I didn’t think of the idea, only riffing from a sandwich created by chef Lee Gregory at The Roosevelt in Richmond, Virginia.
Chicken-fried steak is an old timey Southern dish that involves a cubed beef steak coated and shallow or deep-fried like chicken. Wanting a vegetarian sandwich on his menu, Lee developed this meatless take on chicken-fried steak. I’ve been making a lot of pimento cheese and read about using the spread for sandwiches.
You can see where I’m going here: What if you combined the two in a sandwich with sliced dill pickle? Well, it works deliciously well. A bit salty, rich, crisp and tangy. It tastes kind of bad but in a healthy, good way.