Ingredients

Fried Green Tomatoes:

• 1 Cup Raw California Walnuts
• 1/4 Cup Nutritional Yeast
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Dried Basil
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Black Pepper
• 1 Pound Green Tomatoes
• 1/2 Cup Aquafaba
• Cooking Oil Spray

Walnut Remoulade:

• 1 Cup Raw California Walnuts
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Smoked Paprika
• 2 Teaspoons Prepared Horseradish
• 1 1/2 Teaspoons Cajun or Creole Seasoning
• 1 Teaspoon Hot Sauce
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Onion Powder
• 1/2 Teaspoon Salt
• 1/4 - 1/2 Cup Water

Instructions

1. To make the walnut breading, place the walnuts in a food processor along with the nutritional yeast. Pulse until the nuts are broken down into a fine powder, with no large chunks remaining. Add the oregano, basil, onion powder, garlic powder, salt, and pepper and pulse briefly to incorporate. Transfer the mixture to a shallow dish.
2. Slice the green tomatoes about 1/2-inch thick. Pour the aquafaba into another shallow dish, and dip in one tomato slice at a time. Once dipped in aquafaba, move the tomato slice to the walnut mixture and toss gently to coat both sides. Repeat and place the coated slices on a foil-lined air fryer tray. Make sure they're arranged in one even layer, not overlapping. You will likely need at least two trays.
3. Meanwhile, to make the remoulade, soak the walnuts in boiling hot water for 5 - 10 minutes to slightly soften. Thoroughly drain and place the walnuts in a high-speed blender along with the vinegar, mustard, paprika, horseradish, Cajun or Creole seasoning, hot sauce, garlic powder, onion powder, salt, and 1/4 cup of water. Blend, pausing to scrape down the sides of the canister periodically, until completely smooth. Slowly drizzle in additional water as needed to adjust the consistency.
4. The remoulade is better if allowed to sit for a few hours to let the flavors meld. Keep refrigerated in an airtight jar for up to one week. It will also thicken as it cools, so you may want to thin with more water for dipping, or keep it as is to spread on sandwiches.

Recommended Products

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• 
  Philips Avance XXL Air Fryer
• 
  KitchenAid® K400 Blender with Tamper
• 
  Nutritional Yeast Flakes

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.