Crispy Tofu Biscuit Sandos

1

• Adjust rack to middle position and preheat oven to 450 degrees. Place 6 TBSP butter (12 TBSP for 4 servings) in freezer for at least 15 minutes. (TIP: Keeping the butter whole will make it easier to grate in Step 2!) Wash and dry produce. • Halve lemon. Drain pickle; roughly chop. Trim, peel, and cut carrot into sticks (like fries; ours were 3 inches long and ⅓ inch thick). • In a large bowl, combine 1 ½ cups flour, baking powder, 1 tsp salt, and a big pinch of pepper (3 cups flour and 2 tsp salt for 4). Whisk to combine. • In a small bowl, combine ½ cup milk (1 cup for 4) and juice from all the lemon.

2

• Remove butter from freezer and grate on the largest holes of a box grater directly over flour mixture. TIP: No grater? No problem! Finely dice your butter into pea-size pieces, then transfer back to the freezer to chill for another 5-10 minutes before adding to the flour mixture. • Using a spoon, gently toss until butter is evenly coated. • Add milk and lemon mixture and gently mix and press with a spoon or your hands until flour is fully incorporated. TIP: Don’t worry if your dough is crumbly—it should be shaggy and a bit lumpy.

3

• Sprinkle 2 TBSP remaining flour (4 TBSP for 4 servings) over a clean work surface. (Be sure to measure the flour—we sent more!) Transfer dough to floured work surface. Using your hands, pat and shape dough into a 1-inch-thick, 7-by-4-inch rectangle (14-by-8-inch rectangle for 4). TIP: Rectangle shape does not need to be perfect! You will be cutting and reshaping dough. • With long side facing you, cut rectangle widthwise into three smaller rectangles, then stack rectangles on top of each other to start building layers. Pat and shape dough into a rectangle. Repeat this process two more times, ending with the dough in a stack. • Reshape dough into a 1-inch-thick, 5-by-5-inch square (10-by-10-inch square for 4). Quarter square to create four smaller squares (eight smaller squares for 4).

4

• Transfer dough squares to a baking sheet, spaced at least 1 inch apart. Bake on middle rack until golden brown and no longer doughy in the center, 13-15 minutes. TIP: Insert the tip of a sharp knife into the center to check for doneness. • Let biscuits cool on baking sheet for 5 minutes.

5

• While biscuits bake, pat pork dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until pork is about ½ inch thick. • Place panko in a large zip-close bag. Season with salt and pepper. • Place sour cream in a medium bowl. • Add pork to bowl with sour cream. Turn to coat, then transfer to bag with seasoned panko; seal to close. Shake until pork is evenly coated. TIP: You may need to move pork around in bag, pressing with your hands to help panko adhere.

6

• Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add coated pork (depending on the size of your pan, you may need to work in batches). Cook until panko is golden and pork is cooked through, 3-5 minutes per side. TIP: For thicker pork chops, cook 1-2 minutes more. • Transfer to a paper-towel-lined plate.

7

• In a second medium bowl, combine pickle, coleslaw mix, and dressing. Season with salt and pepper. Toss to combine. • Transfer pork to a cutting board. Halve widthwise. • Halve biscuits. Spread cut sides with mayonnaise. Top bottom halves with as much honey Dijon slaw as you like and one piece of pork. Close to form sandos. • Divide sandos between plates. Serve with potato chips, carrot sticks, and any remaining slaw on the side.