Barbara Katz Rothman, PhD, is Professor of Sociology, Public Health, Disability Studies and Women’s Studies at the City University of New York, where she runs the Food Studies concentration. Her books include IN LABOR; THE TENTATIVE PREGNANCY; RECREATING MOTHERHOOD; THE BOOK OF LIFE; WEAVING A FAMILY:UNTANGLING RACE AND ADOPTION, and LABORING ON, and the new BUN IN THE OVEN: How the Food and Birth Movements Resist Industrialization.  She is Past President of Sociologists for Women in Society; the Society for the Study of Social Problems, and the Eastern Sociological Society. She is proud recipient of an award for “Midwifing the Movement” from the Midwives Alliance of North America.

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Po Boy Tofu with Cajun Cashew Remoulade

1 cake extra firm organic tofu, pressed and cubed

Marinade

1 cup coconut milk

1 t. Old Bay Spice

1-1/2 TBS. Emeril Essence

½ t. salt

1 t. Cajun spice

Breading

½ cup Masa Harina

¼ cup GF Flour

¼ cup GF Bread Crumbs

1 -1/2 Tbs. Emeril Essence

1 t. Old Bay

1 t. lemon zest

Cajun Cashew Remoulade Sauce

1 lb cashews, soaked for 3 hours, then drained

2 cups water

juice of 2 lemons

2 t. Cajun spice

3 Tbs. Horseradish

1 t. salt

2 t. Jalapeno Hot sauce

¼ cup ketchup

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. Cut into cubes

Combine marinade ingredients and soak tofu cubes for 1 hour. In separate bowl, combine ingredients for the breading. Dredge tofu cubes into the breading. In heavy cast iron skillet, fry tofu cubes until golden brown on all sides.

In blender, mix ingredients for the sauce, and serve over tofu cubes. Garnish with chopped parsley