Another month, another recipe that barely uses any virtual water.  I’m a huge fan of southern cooking, and who isn’t?  The fats, the grease, the fried food – sure, it’s hardly the healthiest in the world, but comfort food sure is mouth-wateringly delicious.

So what’s a fan of authentic fried chicken to do if she’s trying to save on virtual water?  Replace the chicken with a common meat substitute.  Personally, I don’t care for tofu, but have found that if you cut cauliflower into florets that are ½-1 inch thick, you can replicate the meaty taste and texture of chicken without the virtual water guilt.

 


1 pound tofu, strained or one head of cauliflower and cut into 1 inch cubes

2 eggs

½ cup milk

2 cups flower

1 T cumin

1 T garlic powder

1 t chili powder

1 t crushed chili flakes

1 t oregano

1 t paprika

Salt and pepper, to taste


Mix together spices and flower in a bowl.  In separate bowl, beat eggs with milk.

Dip tofu in egg mixture, then dry mixture.  Repeat.  Fry in 1 tablespoon oil over low heat for 25 minutes.


Servings:  1

Virtual Water: 1,724 liters

Virtual Water per serving:  1,724 liters


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