Baked Sweet Potato Fries
The tofu was cut into large cubes, smoked in hickory wood for 25 minutes, then brined (1 cup of water, 1 tbs. salt, 2 tsp. vegan worcestershire sauce and a splash of tamari for color) for 30 minutes.
The tofu cubes were dried off and tossed with 2 tbs. of egg replacer, then a 50/50 mix of Einkorn flour (or use AP flour) and breadcrumbs with a pinch of salt & pepper, until completely coated.
Finally, they were deep-fried in batches at 375°F for 3-4 minutes until golden brown and delicious.
They were served with a dipping sauce that was a mix of "Just Like Honey" and yellow mustard.
The sweet potatoes were tossed with olive oil, salt and pepper and baked at 425°F for 35 minutes, flipping halfway through cooking.