What I'm trying to replicate is RAPA scrapple from Sussex county Delaware. I know scrapple is supposed to be a Pennsylvania thing, but believe you me, slower Delawareans love their scrapple. This is as hometown local as local flavor gets.
Scrapple sounds gross. Omnis who didn't grow up with it are generally grossed out as well, and don't always like it when convinced to try it. Scrapple is made from meat parts leftover from making sausage, but the meat part isn't what gives it the flavor or even the texture, so what the heck, why not make it vegan!
It seems some people already did. I found a recipe in Vegetarian Meat and Potatoes, that was adapted from Instead of Chicken, Instead of Turkey. So mine is further adapted from that.
Cornmeal and spices are the true stars of this dish, so if you're freaked out by the idea of scrapple, just think if it as a savory polenta cake.
1 1/2 cups crumbled extra firm tofu (previously frozen, thawed, and water squeezed out)
1/2 cup TVP
1/2 cup TVP
1 Onion finely chopped
4 cloves garlic finely chopped
1 cup polenta
1 tsp each, parsley, sage, rosemary, thyme, marjoram (optional), salt
Big pinch or a few grinds fresh black pepper
3 cups of vegetable stock (mine was previously made roasted vegetable broth with bouquet garni of above spices)
Flour for coating and a little oil for sauteing and frying.
Mix the tofu and TVP together, and break the tofu into tiny crumbles. The dry TVP will soak up the extra liquid from the tofu while you're preparing the polenta.
In a 3 qt pot, saute the onion and garlic in a little oil. Add the polenta and all the spices, and add the broth a cup at a time. Cook on medium high and stir until bubbly, then turn down to low.
Cook polenta until it is the consistency of thick mashed potatoes. When it's done, you should be able to pull it off all sides and pile it in the middle of the pan. Basically if you channel some Close Encounters of the Third Kind and can make a Devil's Tower sculpture in the pan, then it's done.
Remove from heat and mix in the tofu/TVP mixture. Grease a loaf pan and spread in mixture. Let chill for at least a few hours, or even better overnight so the flavors meld.
Slice off about 1/2 inch pieces and fry in a little oil on medium heat for 8-10 min and the flip and cook another 8-10 min. It should be crispy on the outside and mushy on the inside.
Yum I ate 3 pieces already.