Approximately ½ tablespoon of vegan butter or margarine
Mixture of ¼ cup of flour, 1 tablespoon of salt, and 1 tablespoon of pepper
Chopped scallion tops (garnish)
Paprika (to taste)
Salt (to taste)
Pepper (to taste)
Sauté sweet potato (peeled and diced) in a non-stick pan with olive oil until browned. Lightly season with paprika, salt, and pepper.
Sauté mushrooms in small amount of olive oil until they give up their liquid. Continue cooking mushrooms until they start to get golden. Then add butter or margarine and cook until coated. Lightly salt and pepper.
Steam green beans until heated and firm. Add soy sauce or liquid aminos (which isn’t as salty and gives a nice beefy flavor) to steaming water to add flavor to the beans.
Get as much moisture out of the tofu as possible and lightly coat with the salt-and-pepper-seasoned flour mix. Fry with olive oil until top and bottom are browned and crispy. Be careful not to burn!