The minute we entered the Chatham Marketplace, we smelled it. Kentucky Fried Chicken! Our stomachs rumbled in anticipation. A second later, our vegan brains slammed on the brakes.

Vegans don’t eat Kentucky Fried Chicken! Regardless of how many buckets they may have consumed in a previous life.KFT

But wait, it was okay! The little sign on the sample table said that the woman smiling behind the electric fry pan was cooking tofu. Bob picked up a fork and pierced the crispy coating on a succulent bite of fried tofu. “You better have some,” he said, handing me the fork.

So I did. And handed him the fork so he could have another taste. We passed the fork back and forth for a little while before asking for the recipe, then passed it back and forth a few more times. After that, we went and bought four pounds of tofu, some local greens, stocked up on canned tomatos and picked up the twenty-five pound bag of soybeans that had brought us to town in the first place.

We were hardly able to contain our excitement in the check out line. We were hungry from cleaning stalls and itching to get home and fry us up some tofu! Which we did, and it was fabulous. We steamed up some kale, boiled some noodles, made gravy from the pan drippings and stuffed ourselves.

About six hours later, we fished the leftovers out of the refrigerator and chowed down again. Honestly, this stuff tasted like cold Kentucky Fried Chicken. We were so impressed, we added the recipe to our Website here.

By Camille Armantrout

Camille lives with her soul mate Bob in the back woods of central North Carolina where she hikes, gardens, cooks, and writes.