Prepare the vegan buttermilk. Combine the non-dairy milk and fresh lemon juice. Allow the mixture to rest for 10 minutes in a covered cup or mason jar. Wait for it to curdle.
1 tablespoon lemon juice, 1 cup non-dairy milk
Meanwhile, slice your green tomatoes about ¼" thick. Lay them out to dry in between two paper towels.
4 large green tomatoes
Next, whisk together the flour and Cajun seasoning in one bowl. Add the cornmeal and breadcrumbs to a second.
1 cup flour, 1 tablespoon Cajun seasoning, ¾ cup cornmeal, ¾ cup breadcrumbs
After 10 minutes, stir your homemade vegan buttermilk and JUST Egg (vegan egg replacement) into the flour bowl.
2 tablespoons JUST Egg
Sprinkle salt and pepper on each tomato slice. Dip each one in the flour and vegan buttermilk mixture. Generously coat in a combination of cornmeal and breadcrumbs. Repeat for each tomato slice. Set aside on a prep plate.
salt & black pepper
Heat your skillet up with the vegetable oil for frying. Fry each slice on medium-high heat for about 3-5 minutes on each side or until golden brown.
¼ cup vegetable oil
Spread out the tomatoes on paper towels to soak up the excess oil.
Blend all of the ingredients together! Tangy and delicious.
Notes
Tip: If you notice any burnt bits (leftover breading or the like) in your skillet, immediately remove them with a spoon! Then, you can continue frying your tomatoes.
My NEW favorite vegan egg replacer is JUST Egg. It scrambles just like an egg!