• 1 - 1 1/2 (16 oz) packages extra- firm tofu
  
• 2 teaspoon salt
  
• 2 teaspoon vegan yellow mustard
  
• 1 teaspoon Tabasco
  
• 2 cups soymilk
  
• 1/2 cup flour
  
• 1 tablespoon salt
  
• 1 teaspoon ground black pepper
  
• 1 teaspoon crushed thyme
  
• 1 teaspoon paprika
  
• 6 tablespoon canola or other cooking oil
  

Drain and cut tofu into strips (approx
1 x 1/2 x 5 in. In medium bowl mix 2
cups soy milk, 2 teaspoon salt, 2 teaspoon mustard,
and 1 teaspoon Tobasco. Add tofu strips and
soak in refridgerator for a few hours.

Heat 6 tablespoon oil in electric frying
skillet or frying pan to 350 degrees F
or medium-high heat. In ziplock
sandwhich bag combine 1/2 cup flour, 1
tablespoon salt, 1 teaspoon pepper, 1 teaspoon thyme and
1 teaspoon paprika. Shake until well mixed.

Drain tofu and place a couple of stips
at a time in the back. Shake until
covered with dry mixture. Saute the
strips in the frying pan about 3 minutes
on each side to cook. Enjoy with mashed
potatoes and green beans!

Serves: 3-4

Preparation time: 30 min (couple hours for soaking)