Cornmeal-Crusted Fried Green Tomatoes Stacked With Creamed, Toasted Nori Tofu Salad and R

5.0 (1 reviews)

For the Fried Green Tomatoes:
3 small green tomatoes
1/2 cup yellow cornmeal
1 tsp. salt
1/4 tsp. ground black pepper
3 Tbsp. canola oil for frying

For the Creamed, Toasted Nori Tofu Salad:
2-3 nori sheets (seaweed for making sushi)
1 lb. firm tofu, frozen and thawed
1 celery stalk, diced
1 Tbsp. minced red onion
2 Tbsp. grated carrot
1/2 cup vegan mayonnaise
2 Tbsp. tamari or soy sauce
1 Tbsp. lemon juice

For the Vegan Rémoulade Sauce:
1/3 cup vegan mayonnaise
2 Tbsp. ketchup
2 Tbsp. finely chopped celery
1 finely chopped shallot
1 Tbsp. finely chopped chives
1 Tbsp. whole-grain mustard
1 1/2 tsp. red wine vinegar
1 1/2 tsp. white vinegar
1 1/2 tsp. smoked paprika
2 tsp. minced fresh parsley
1 tsp. prepared horseradish
1 tsp. hot pepper sauce
1/2 tsp. minced garlic

Chopped fresh chives to garnish
Fresh parsley to garnish

For the Creamed, Toasted Nori Tofu Salad:
• Toast the nori sheets over an open flame. Using a spice grinder, crumble into a powder.
• Squeeze the excess moisture from the thawed tofu and crumble into small pieces. Combine with the celery, onion, and carrot.
• Combine the vegan mayonnaise, tamari or soy sauce, lemon juice, and 2 Tbsp. of the nori powder in a small bowl. Add the tofu mixture and mix well.

For the Fried Green Tomatoes:
• Cut each tomato into 3 thick slices.
• In a medium bowl, combine the cornmeal, salt, and pepper.
• Dredge both sides of each tomato slice in the cornmeal mixture.
• Heat the oil in a large sauté pan and fry the tomato slices over medium-high heat until golden brown on both sides.
• Set aside on paper towels to drain.

For the Vegan Rémoulade Sauce:
• In a medium bowl, whisk all the ingredients together until combined.

To Assemble:
• Place one fried green tomato slice in the center of a plate and top with 1 Tbsp. of the Tofu Salad.
• Cover with a fried green tomato slice. Top with 1 Tbsp. of the Tofu Salad.
• Top with a small amount of the Rémoulade Sauce and garnish with the fresh chives or a sprig of parsley.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind