The PERFECT Country Fried Tofu & Gravy

Cook an EPIC MEAL and this is great for a Vegan Thanksgiving or Christmas too, that will completely change the way you approach your next plant-based feast! Rustic, Country Fried "Turkey" Tofu with a rich and indulgent King Oyster Mushroom Gravy create the mouth-watering, familiar holiday flavors at the foundation of the meal. And don't forget the sides! Creamy Garlic Mashed Potatoes, Roasted Broccoli and Pan-Seared Green Beans to round-out the plate and take things completely over-the-top, like all holiday meals should be.
Full recipe(s) below!
Country Fried - Crispy Tofu ‘Turkey’
INGREDIENTS
3x smoked tofu blocks, extra firm, hand broken into bite size pieces
1/2 C wheat flour
1 1/2 C rice flour or corn starch
½ C bread crumbs, fine
4 T parsley, chopped fine
3 T Wicked Sage-onion-garlic seasoning
1 cup soy milk
Black pepper
Salt
Oil
INSTRUCTIONS
Make sure you have the firmest tofu you can purchase. Carefully tear apart the tofu into bite size pieces and place into a large bowl.
In a medium sized bowl add the rest of the ingredients (except for the oil and milk) and mix well.
Drizzle soy milk on tofu until moistened
Add each piece of tofu to the seasoned flour to coat completely and evenly on all sides.
In a medium cast iron pan (or sauté pan) add enough oil to cover the bottom about 1 cm deep.
Heat on med-high heat until hot.
When the oil is hot, begin by adding 6-7 pieces of breaded tofu to the pan at time and pan fry each side until completely golden brown. When done remove from oil and place on paper towel lined plate to dry.
When ready to serve preheat oven to 200c/400f.
Place the crispy tofu onto a baking sheet and roast in oven for 15 minutes.
Remove from oven and serve with gravy and all the fixings.
Best Gravy - King Oyster Mushroom Gravy
INGREDIENTS
6 each King Oyster Mushrooms, shredded (technique shown at time 6:40 on video recipe)
8 C (2 Liters) water or low sodium veg broth (optional)
3 Garlic cloves, minced
1 1/2 T Wicked Sage, Onion, Garlic spice blend
1 bunch fresh sage
1 T oil
1 t black pepper
1 bay leaf
Cap full of Gravy Browning Season (optional)
Coarse salt to taste
1 T ground black pepper
2 T plant-based butter
Basic Roux:
¼ cup flour (Roux)
3 TBS plant-based Butter (Roux)
INSTRUCTIONS
Preheat oven to 200C/400F (on convection if possible)
Shred mushrooms, and then heat up cast iron pan until wicked hot. Add oil, and saute mushrooms.
As mushrooms cook, add Wicked Sage, Onion, and Garlic spice blend, a pinch of salt, and black pepper.
Allow mushrooms to cook down until they start to wilt and crisp up, then place cast iron in oven until mushrooms crispy and golden, about 5-10 minutes.
Remove mushrooms from oven and stir in 1 tablespoon of plant-based butter.
Roux to gravy
In medium saucepan on medium heat, melt the butter, add in flour and whisk together. Cook for a couple minutes. Add in tablespoon of the sage, onion, garlic spice blend, and some fresh sage, and continue whisking.
Slowly ladle in water while whisking together (prevent lumps) until all broth is added and thickened. Add a bay leaf.
Bring back to simmering boil stirring often then lower heat to low setting and cook an additional 15 minutes stirring frequently to prevent burning.
Taste and add a pinch more seasoning as needed and browning color seasoning (optional and add less to start with - mixing in before adding more, until desired color is achieved) .
Add mushrooms to gravy and switch pot to low heat.
Remove from heat and set aside.
****Options:
For extra rich and glossy gravy whisk in an additional pad of butter towards the end.
Add potato water to gravy if it is getting too thick
Add 1 TBS of fresh thyme at the end.
The shredded mushrooms can be tossed with oil and seasonings and roasted until crispy brown then added to gravy for a deeper-richer flavor.
Wicked Easy Mashed Potatoes
INGREDIENTS
6 Large Russet potatoes, washed, skin on mashing potatoes, cut into 1/6’s
6 cloves garlic, roughly chopped
1/3 Cup plant-based butter
1/3 Cup unsweetened soymilk (oat or almond)
Fresh ground black pepper, to taste
Coarse salt, to taste
INSTRUCTIONS
In large sauce pot add chunked potatoes, and chopped garlic. Cover with cold water and bring to boil on med-high heat. Check potatoes after 5 minutes, they’re done when they easily break apart with a fork.
Remove from heat and strain water from potatoes. In original pot with cooked potatoes add plant-based butter, milk, black pepper and a pinch of salt (optional) and whip/mash with potato masher until smooth and no lumps. Set aside.
***ADDITIONAL OPTIONS:
For a HEALTHIER version substitute the butter and soy for this amazing Cashew sour cream we did for Game Changers
Swap out a couple of the white masher potatoes for sweet potatoes or a bit of butternut squash
Use sweet potato instead of white potato, and just be aware that sweet are a bit less starchy and more watery

[@riverbilly64]

I love that you often use cast iron. There is nothing like it. I inherited pans from my maternal great grandmother, grandmother, and mom. All my pans were cast between 1890-1930, the ones I use most often are from 1910. I wouldn’t trade them for anything. They are my treasures. You and the Nard Dog are my fave vegan chefs.

[@ferg492]

Since going vegan my wife and I had struggled with Sunday lunch, cheers Derek, this dinner was fantastic, nice one mate 👍

[@MCShabam]

I'm usually not the comment type of guy but since this channel is lacking views (related to the insane quality content), I thought I'm gonna leave some kind words for you. I'm from Germany and came from Gaz's collab video. And dude, holy shit. Your team is amazing and you are a great host. You do real cookin' where the quantity cannot be ultimately measured in tsp, tbsp whatever. It is good to see, that there are vegan cooks out there, who do the magic with regular ingredients. I only tried two recipes so far but both worked great and I'm also a cast iron pan advocate haha! Thank you so much for sharing it for free :) I'm going to order you book, I hope this it the best way to support you and your team !

[@DerekSarnoChef]

We are so glad to have you over here on our channel! Your words are encouraging and extremely flattering...thank you for your support and we will keep the videos coming!

[@chrispollard2611]

The gravy alone is sensational. Literally just made it now for a recipe tomorrow. Granted I've had a couple beers now but I'm walking around furious that this was possible without meat and most people dont realise. Your gravy brings all the vegans to the yard and they're like (to the meat eaters) it's better than yours. I'm cracking open another beer. IDGAF!!!

[@DerekSarnoChef]

LOL, best comment of the day, you win! 🍻🏆

[@henryliggins]

My God, Derek. Just come from Gaz Oakley's channel earlier today and I've now watched about 5 of your videos, but couldn't not comment on this one. EVERYTHING looks amazing, I will definitely be doing this next time I fancy a roast! Keep up the amazing quality content :)

[@DerekSarnoChef]

Thanks, Henry! We are so glad to have you over here and will keep the videos coming!

[@Legacy_125]

That was the most flavor packed meal ever. Sage is my favorite seasoning too. Well Done!

[@Srtkrazy]

Made this for our family Christmas dinner, my wife, sister and I are the only vegetarian/vegans in the family. It was absolutely amazing! In the group of 10+ meat eaters this was a hit! My brother in law hates mushrooms and was smothering everything in this gravy, he couldn't get over how good it was! Derek thank you so much for these great recipes! When the vegetarian/vegan food is the first to get finished because everyone is going nuts over it, makes me feel super proud! 👌👍

[@DerekSarnoChef]

Todd Meyer that is amazing!! We feel the same, and it’s so encouraging to hear that the vegan dishes are getting devoured so quickly by all of the eaters!! Thank you for sharing!!

[@3PairDesigns]

Derek, I am mesmerized by your voice and technique. I have watched you make so many dishes and this one literally had my mouth watering, haha! I really admire the respect (for lack of a better word) that you show the plate itself as well as the food. In some ways, you are an artist! Thank you so much for sharing your talent and great sense of humor, you make things looks less intimidating. 😉👍

[@DerekSarnoChef]

Thanks so much 😊 It's great to hear that you find these recipes and videos approachable...that's one of our main goals with Wicked. We just want people to feel comfortable cooking plant-based for themselves (and their loved ones!) and see how easy and delicious it can be. Thanks for watching!!

[@laraguest3923]

I absolutely love all your(Wicked) recipes! We been mostly vegetarian for last 40 years and within last 2 years we became ardent devotees of vegan due to climate changes and to benefit health and to avoid animal sufferings etc. We have raised two beautiful tall grils on this diet. I made the mashed potatos with flavorings from Costco's vegetarian bullion and the flaovr and the color looked great for our taste. Yes, we agree, the future of food is thes mushrooms. Thanks again! Lara

[@chrisyfitz]

You have totally changed my style of cooking. I look at veggies (and especially mushrooms) in a whole new way despite having been vegetarian for 12 years and vegan for the past six months. Your relaxed approach to cooking, your brilliant explanations, everything. And NOW you are in the UK; I never knew that until a week ago as there isn't a Tesco very close to me. However!!!! They do deliver :) so my second stash of fantastic goodies will arrive this evening. Your book arrived this morning and I am SUPER, SUPER impressed! Thank you.Wicked!

[@katsweeterly2039]

So much looooove for Derek's tranquil kindness ♥ ♥ ♥ ♥

[@DerekSarnoChef]

Much love in return! Thank you for your support!!

[@tamcon72]

It really _is_ calming to watch him working.

[@terryterry1655]

Wicked products available in Malaysia 🇲🇾🙏🍆wish to be sole distributor for Malaysia, Thailand and Singapore

[@Sonosoz]

To darken the gravy I use less bouillon and use soy sauce. I get a lot of compliments, especially with my "stamppot and hutspot" dishes (typical Dutch food. Veganized, of course). Oh, on a sidenote. Because of looking at you and your brother I got much better in slicing and dicing. And I got a cast iron pan for my birthday because of you. I am used to it within a week and love to use it! Thanks for all your explanations and videos!

[@12copablo]

Derek has such a unique vegan cooking style. It's great! Always great ideas!

[@LLJerseyGirl]

It’s June and I need to make this! I love making traditional stuffing (using Bell’s seasoning, it’s what my mom used) anytime…so I think this needs to be an anytime dinner too! Yum!

[@tailemac]

Awesome cooking and foods🤩Just realize that people with uric acid issues (beans! mushrooms! broccoli!) have to drink tons of water to enjoy all that deliciousness!😃

[@fogonveganoasmr6973]

I can't believe I just watched 23 mins of a video recipe for king oyster mushrooms and smoked tofu, which I can't find where I live, and green beans, which I don't like lol. It does look amazing, I'm sure your channel will get more recognition in the future. Love from Spain xx

[@jenwylie4093]

This looks delicious!!! I would have never thought to make smoked tofu like that. I'm going to have to give it a try.

[@Puty0urlipstick0n]

I just discovered your work and waow!!! I am so happy to see great vegan people like you!!!

[@DerekSarnoChef]

Wow, thank you! We appreciate you!!

[@jeanneamato8278]

Looks superb. Love the trick of cutting broccoli florets. Brilliant!

[@balanceiseverything2565]

My mouth is watering watching this, love these cooking tutorials as I’m going to go vegan and am already gluten free and feel overwhelmed as I’m not the greatest cook! Thank you

[@DerekSarnoChef]

Hey, good for you! We’re here for ya and are always trying to underwhelm...I mean, make things less overwhelming when it comes to cooking plant-based. You got this!!

[@rozatruchinski247]

Thank you so much for your amazing recipes! 💥 So glad to have met you through Avantgarde Vegan. Much love to you! 💟

[@DerekSarnoChef]

Yay! Thank you! We love Gaz and are so happy to have you over here at Wicked!!

[@ChiefTakinawa]

Made the fried smoked tofu for thanksgiving and my wife and i loved it! Thank you 🙌🏾

[@azeemcomedytv1052]

Chef Derek! You and your brother have changed my life! Just bought your book also. I saw your videos and I am set to continue my quest on the vegan path! I was frustrated that I would not be able to have any turkey and brisket with my family this year. Now, I get to have my own! Thank you! Thank you! Thank you! When I come back to the UK to do my comedy shows, we MUST meet and have a BrewDog! LOL! I am just wondering if you guys have a dressing or stuffing recipe I can use and a giblet gravy recipe? That would take me over the moon.

[@PaulMurley]

Definitely going to make this. Adding food to your sage/garlic/onion seasoning is a game changer!

[@wendywendy3718]

Looks awesome...hope I can make something similar with no fat. Great ideas!

[@PlantLifeYT]

This looks amazing Derek. That's the kind of food I want to be eating and making! Awesome job. I began watching your channel only recently when I was diagnosed with hypertension, diabetes and high cholesterol. Your whole plant based food methodology is awesome. Thank you so much for your calm and tranquil presentation style and for doing what you do!

[@evag5041]

Thank you for the perfect Thanksgiving menu. I think the gravy will have to be a regular thing in my house.

[@megantolland1472]

This was excellent, I never knew smoked tofu even existed! Only one store out of 10 had it near me, Weygmans. It was a hearty, crunchy meal which is sometimes/ usually difficult to find in vegan food. I always put cauliflower and parsnips in my mashed potatoes but never thought to add garlic and I like the way you added the same tofu seasoning to the gravy and veggies, nicely done!

[@jessevegan]

I just started following you! Wow- I need some of your food in my life🌱🙏🏼!

[@DerekSarnoChef]

Thanks, Jessica! More recipes around the corner!

[@crystalrene1498]

Thank you so much for being such a great teacher for us, so that we may benefit ourselves. I love you.

[@DerekSarnoChef]

Thank YOU, Crystal!!

[@lottatroublemaker6130]

That is the biggest teaspoon of butter I have ever seen❣️☺️😆

[@DerekSarnoChef]

My teaspoons are huge!! 😂

[@name.terrie]

Thanks heaps for these recipe ideas! Happy new year to you!!!

[@maryloumailloux4387]

Thank you for this awesome recipe , Definitely making this !!!!! YUMM is all I can say 👌

[@facobasten1984]

Love the whole recipes and videos!!! Thanks for sharing such an inspiration ❤️

[@PhantomHeartMusic]

Looks so good! Definitely going to give this a try. 😊

[@JL-bx2uf]

So glad youtube recomended your chanel! I just loved it!

[@tyrar3843]

oh man this one looks absolutely delicious wow gosh new one for me to make for Christmas :) yay thanks for sharing ... for sure going to make this one. Appreciate your channel enjoy watching ya regularly and always looking forward to all of your NEW Mushroom recipes ... Amazing ... again thanks

[@victoriaparmele5564]

This is one of my favorite Wicked Kitchen videos -am going to attempt this wonderful meal for Thanksgiving this year -wish me luck !

[@DerekSarnoChef]

Hope you enjoy! This is such a great meal for the holidays...I made this last Thanksgiving for my non-vegan family and it was honestly a bigger hit than the "traditional" choices that were offered.

[@ocelotcat]

That looks great, thanks so much for sharing 🙏💕

[@Bioluvskatz]

That looks FABULOUS!

[@barbaraglover4451]

I love the way how you cook the Tofu & Mushroom

[@eXolusiatious]

it doesn't get any better than this.. well done dude

[@windyhicks3319]

Great video I like how you spend it it works better with my brain because my brain goes really fast. Looks amazing that is definitely something I'm going to have to make thank you for the upload

[@Legacy_125]

Dang, my guy! You are always cooking up something Wicked. Yum

[@rahulaggarwalbansalfamily2331]

my fav chef from now on. amazing i felt so good watching you cook so delicious recipe, you a real talented one.

[@ericacheek4678]

I don’t like tofu, but haven’t tried it smoked. Thanks for the suggestion. Love the cookbook.

[@deborahcrews8096]

wow!!!! Cant wait to try Thanks for your content!

[@lindapesnell5723]

❤️Looks Delicious Thank You❤️

[@magischepflanzen758]

You really make great videos! This channel deserves much more attention.

[@DerekSarnoChef]

MagischePflanzen Thank you so much!! We appreciate the support and kindness!!

[@beverlyd1951]

That dinner looks awesome.. it’s now on my to do list! The mushroom gravy is killer by itself just over potatoes but now I’ll add the tofu.. have yet to try the smoked tofu.. can’t wait.. 👍❤️

[@lojakecal]

Youre the best , Derek!

[@yvonnegrady1873]

so glad I found you, your food is heavenly, so glad I am a vegan. Please keep up the great work!! Thank You!

[@DerekSarnoChef]

Thanks, Yvonne!!

[@vicemayorskeletonmeat]

i love this tony hawk guy's recipes. they're all so easy and good

[@debvoz]

that was fantastic! I would add a cranberry sauce of some type to accent the flavors perfectly. Love the way you separated the broccoli, I'm going to be using that trick a lot! Thanks so much for a fantastic vegan meal idea

[@DerekSarnoChef]

Great idea! Cranberry would take this over the top!!

[@craftycrafter1960]

I definitely want to try this, you make it look really easy!

[@Pangloss98]

absolutely delicious. it was simple enough to prepare and fairly quick. I had never fried tofu before and was pleasantly surprised that 1) it did not make any mess 2) was extremely digestible. excellent dinner. Sarno wins again 👍

[@maryanne1367]

I love king oyster mushrooms. When we go to Chinese New Year we always get an amazing dish of King mushrooms and spinach I believe

[@msdaniellejm69]

This looks absolutely sensational.... I can't wait to try it. ❤

[@DerekSarnoChef]

Wicked! Thanks for watching

[@traderbean-btc485]

Looks awesome!

[@rudetins]

Wow this looks amazing 😋

[@ChrisDoss12]

I am outside, right now, smoking some tofu wondering what I was going to do with it. While I was sitting here watching it I figured I’d turn on one of your videos and this was the first one that came up. Looks like I’m trying the turkey green beans mashed potatoes. I’ll probably swap out the broccoli for brussle sprouts. My family likes the brussels sprouts better.

[@essiei7301]

Omg it all looks so delicious

[@DerekSarnoChef]

Do it, Essie! It's amazing...

[@lizmccoy5373]

Love it😀

[@munhozgui]

Amazing, keep up!

[@lindylindybasicoceangirl]

...Happy New Year and stir-the-gravy....also practice tong skillz...

[@inspireyou682]

Wow that looked so yummy😋💥

[@aileencarrera1649]

It looks delicious

[@stephenfrench7352]

Wonderful videos. Watching you from Auckland, New Zealand..

[@laurapetit2667]

I could just eat the gravy and broccoli. YUM!

[@danielnair6895]

Could you show us some of your favourite vegan "wrap" recipes? I had a mushroom/ truffle oil/mayo wrap the other day and it was delicious!

[@Sam-yw2xw]

Brilliant😊

[@simplyceecee]

yum yum! making this for sure!

[@DerekSarnoChef]

Go for it, Tracy! And please let us know how it turns out!!

[@jeanneamato8278]

You are a magician

[@DerekSarnoChef]

Thanks, Jeanne!

[@oliviajones9171]

Yummy 😋

[@Pittykittymomma4ever]

So yummy! A turkey dinner was my most favorite dish as a child! My Mom was an excellent cook! I cant wait till payday next week so i can make this! Thank you! Keep cooking Mr. Sexy!

[@DerekSarnoChef]

This mushroom gravy is worth the wait! Thanks for watching!!

[@yosephyager8281]

Wow

[@sharono297]

It looks soo good. Gonna have to give this one a try on my non vegan friends. Thanks for another great recipe.

[@kaylagarcia8118]

I have a really good idea for that smoked tofu, bake the whole block in a baking dish in vegetable broth maybe some soy sauce or wine etc and make it like a baked tofu turkey or glaze it like you would a ham.

[@PauloParreira]

why am i watching this after lunch 😋

[@Phille300]

AMAZINGGGGG

[@andreabe8825]

I am going to give these amazing recipes a try. In the meantime, can I come over for Thanksgiving 😋

[@alex193300]

You are freaking amazing....

[@DerekSarnoChef]

Thanks, Alex!!

[@vitodigiovanni4020]

HELL YEAH

[@DerekSarnoChef]

DO IT, VITO!!

[@dawnleech4956]

I love your stove

[@laurieholden7328]

Just beginning my vegan journey and so thankful to find your channel! What vegan butter and shredded cheese do you use?

[@Leandro_LionMan]

😂🤗"Super Healthy!"😂🤗 ♥️😋"Super Yummy!"😋♥️

[@thalia_artist]

I want to Cook with Derek one day! 😁

[@drikting]

Professional thank you.

[@DerekSarnoChef]

Thanks for watching

[@bubienguitars]

I don't peel potatoes either, I love the skin!

[@meanoldbag]

more content like this - please! what's for Easter?

[@DerekSarnoChef]

Hmmmm...you've got me thinking...I'll come up with something really good for Easter!

[@garya3056]

Looks incred! I was waiting for the explanation as to why you start the potatoes in cold water? Thx!

[@SweeTart77kkibble]

Wow. Been a long time lover of your work Derek! This is such a great medley. Gravy is everything! Will def try. Can we make the seasoning here in the US since it’s not available from your company?

[@riverbilly64]

You might look in your grocery store or local health food store to see what they have. Otherwise, a homemade version of that would probably be easy to pull off…and made to your taste.

[@XxMrWink3rxX]

When you added the potato water to gravy you should explain why. People might not know that the starch helps keep the gravy creamier.

[@Vegoonery]

Subscribed! I've watched a few videos and appreciate your style of presenting. Also appreciate that you make "normal" food meant to taste good. We have an electric smoker, I might buy some tofu and make a Sunday roast. Thanks for the video!

[@DerekSarnoChef]

Thanks, Amber! We really appreciate your positive feedback and are happy to hear that you 100% get our goal-to make delicious food that happens to be vegan!

[@solomonjenkins9505]

damn that looks good

[@genierobinson8248]

Did you freeze the tofu first to firm it up more?? I do that when I desire a more meaty texture. This all looks so amazing and you make it look so easy, lol. I made your oyster mushroom steak the other day but just seasoned and fried in pan, no BBQ sauce. Used a mesquite seasoning and cracked black pepper. Quite tasty. Your book should arrive today or tomorrow and I'm really excited to check it all out. Thank you for opening up a whole new vegan world to us all. Lovin it!

[@mwoods1052]

Wicked indeed! No king oyster mushrooms here in Mexico so I’ll use cremini. No smoked tofu either. Maybe I can make my own somehow? I love the gravy but boy do you use a ton of vegan butter and oil. I will cut that way down substantially. Love your recipes with modifications. Can’t have all that fat!

[@summerbrane6492]

Same here with the mushrooms & smoked tofu. I plan to use shiitakes. You can smoke your own tofu. I did a Google search and found several sites that show how.

[@lindsaytoussaint]

Anyone else get a kick out of him playing with the tongs? I keep trying that and I just can't do it! LOL

[@DerekSarnoChef]

Lindsay Toussaint Derek is the first chair tong player in his school band!

[@lindsaytoussaint]

Wicked Healthy HAH! Let us know when they’re on tour! 😂 I’d buy tix to that gig.

[@elissadavis5657]

Wicked Healthy ha ha ha !!!!

[@Pittykittymomma4ever]

He's too funny! A lot sexy! I have myself a little school girl crush going on!

[@SteveAgleron]

Yesss! 🎁🎅🎄🎁🎅🎄🎁🎅🎄🎁🎅🎄🎁🎅🎄🎁🎅🎄

[@MGrace-16180]

Hey Derek, a quick question: Do you press your tofu so the tofu will absorb the flavors better? Loved these recipes, especially the gravy

[@AngelDivination]

How or where does one get the Wicked Sage seasoning? It all looks delicious and would love to try.