The gravy is also delicious served with southern style biscuits.
(Makes a lot so cut recipe in half unless you want to freeze some or use for later)
Grit Yeast Gravy
1. In a large, heavy-bottom saucepan over medium heat, melt margarine completely.
2. Stir in flour and yeast until blended and continue to heat roux until mixture begins to bubble. 3. Use only enough heat to maintain vigorous bubbling, whisking constantly for 4 minutes.
4. This is the time required to cook the flour to smoothness, and vigorous whisking is important to avoid burning.
5. Continue rapid, thourough whisking and add soy milk gradually. The mixture will quickly become think and custard-like.
6. Combine soy sauce, water and worcestershire sauce and add to gravey gradually.
7. Blend well after every addition and do not add liquid so rapidly that gravy is very think.
Yields 4 cups.
Serve with tofu, or with biscuits and gravy
Tofu, gravy and rice together
1. Start by wrapping the tofu in paper towels or a dish towel
2. Placed the wrapped tofu on a plate and place a heavy item such as a pot or pan on top of the tofu (to squeeze the water out of the tofu)
3. Let the tofu set for 20-30 minutes with the heavy item on it to ensure the majority of the liquid has been removed. Cube tofu into small bite size pieces
4. If you have an electric wok heat it to 400 degrees. If not heat a skillet to medium high.
5. Place oil in the pan and then add tofu to the pan making sure to flip it often to ensure it does not burn
6. Once tofu has turn golden brown add 2 tablespoon soy sauce (add more depending on your taste).
7. Directly after adding the soy sauce add the nutritional yeast.
8. Continue to stir the tofu until there is no longer any liquid left in the pan. Remove from heat and serve right away.
NOTE: Taste great served with yeast gravy or over brown rice