Beer Battered Tofu with Corn Puppies, Potato Salad and Simple Vegan Tartar Sauce

I haven’t posted in a while, sadly. My husband had some pretty gnarly nose surgery and I also semi- remodeled my kitchen.  Hopefully the worst is over with and I can get back to my boring life. Between my husband having some intense face breaking surgery and my kitchen being torn apart, I was thrilled when I finally could just calm down and cook a ‘real’ meal again. Real meaning something not frozen. (Even though Amy’s Tofu Scramble and Enchiladas are brain melting good). During my quiet time at the doctor’s office I read a few recipes from my most neglected cook book, Vegan Brunch. I found a recipe for Beer Battered Tofu and was instantly hooked and started making plans for side dishes. It all came together to be an awesome “welcome back to life ” meal.


For the Beer Battered Tofu 





For the Corn Puppies : 

  • Egg replacer for 1 egg, mixed
  • 2/3 c. almond or soy milk
  • 1  1/4 c. corn meal
  • 1/2 c. all purpose flour
  • 1/2 tsp. black pepper
  • 2 tsp. baking powder
  • 1/2 onion, minced
  • 1/2 cup corn, roughly chopped
  • 2 – 3  green onions, diced or minced
  • 1 – 2 jalapeno pepper(s), de-seeded and minced (optional)
  • oil for frying


Start by mixing the egg replacer and milk in a large bowl until thoroughly blended. Mix in all dry ingredients and incorporate well. Lastly, mix in the remaining ingredients (excluding the oil). Form into small balls and fry until golden or dark brown. I like mine darker, so I deep fried them for 5 minutes in batches of 4- 5 at a time.


For the Potato Salad : 

* Note that this recipe makes about 3 or 4 times the amount shown in the picture. I originally planned to make coleslaw for the second side dish but had some potato salad leftover from my lentil sloppy joe feast earlier in the week.  So be prepared to have a ton of potato salad unless you cut this recipe in half *

  • 8 medium sized potatoes, red or russet
  • 1  1/2 c. Vegenaise
  • 3 -4 TBSP plain yellow mustard
  • 1 small onion, chopped
  • 1/2 c. relish, sweet or dill
  • 1 tsp. salt
  • 1/2 tsp. pepper


Peel, or wash if you like the skin, potatoes and cut into roughly 1 inch cubes. Bring a pot of salted water to a boil and boil potatoes until fork tender, usually about 10 minutes. Drain and cool potatoes, If you mix the potatoes while they’re hot it will make for a gummy, gluey salad.

If you like a chunky potato salad, mix the cubes with all other ingredients and chill for at least 2 hours before serving. If you like a smooth potato salad, mash the potatoes with a potato smasher or fork and mix in the other ingredients.


For the Tartar Sauce : 


  • 1 c. Vegenaise
  • 1 TBSP dill relish
  • 1 TBSP minced onion
  • 1 -2 TBSP lemon juice, optional to taste
  • salt and pepper as desired


Mix it all up and chill until ready to serve. I recommend making this the day before you plan on using it and letting it chill out so the flavors will be mixed throughly. It’s good to let any sauce have a 24 hour brewing time for full flavor.


Hope you enjoy ! You could also serve this up paired with this coleslaw recipe as well.



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