Fried Green Tomatoes with Corn Relish

By Alexandra Caspero on September 23, 2013

I’ve mentioned before the intense love of food & cooking my family has. It’s the first topic of conversation when we all get together and my favorite way to spend an evening with my mom, trying a new recipe or creating something we saw on Food Network earlier that day.  Would you believe that we have already started planning our Christmas dinner menu?

While Bryan doesn’t quite understand the passion obsession, I am thankful that my sister’s boyfriend does. Alex has come into the family by sharing his own recipes and being the first one to assist in the menu planning process on Holidays. He made these stacks for my family a few weeks ago and while I didn’t get to try them, I got enough photos to want to recreate them myself.

Fried green tomatoes are a southern favorite, something I grew up eating on weekend trips to the local berry farm. While I usually eat them on their own, I was intrigued by the idea of a corn relish and remoulade sauce.

To make these a little more waist-friendly, I created a silky, creamy, sauce out of tofu instead of calorically dense mayo.

The corn relish makes a little more than called for in the recipe. I used the extra over salad with a thinned remoulade dressing. It was also delicious mixed with cooked, cooled orzo pasta.

Enjoy as an appetizer, salad, or main course!

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 


Fried Green Tomatoes with Corn Relish


Fried Green Tomato Stacks with fresh corn relish and creamy remoulade sauce. Vegan



  • Fried Green Tomatoes:
  • 3 green tomatoes, cut into 1/4” thick slices
  • 1/2 cup soy milk
  • 1 tbsp. white vinegar
  • 10 drops hot sauce
  • 1 cup cornmeal
  • 1/2 tsp. salt
  • Vegan Remoulade:
  • 12.3 oz package Mori-Nu silken style tofu, firm
  • 3 tbsp. olive oil
  • 2 tbsp. cider vinegar
  • 1 tbsp. maple syrup
  • 1 tbsp. dijon mustard
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. finely chopped parsley
  • 1 tbsp. relish
  • 1 tbsp. chopped capers
  • Corn Relish:
  • 1 cup corn kernels, preferably fresh or thawed from frozen
  • 1/4 tsp. cumin
  • 2 tbsp. olive oil
  • 1/2 cup chopped piquante peppers
  • 1/2 red onion, finely minced
  • 1 small gherkin, finely chopped
  • 1 jalapeno pepper, finely minced
  • 1 tbsp. sugar


  1. Fried Green Tomatoes:
  2. Preheat oven to 450 F. Lightly spray a large cookie sheet with cooking spray.
  3. Combine milk, vinegar, and hot sauce in a bowl. Mix together cornmeal and salt onto a large plate.
  4. Dip the tomato slices into the soymilk mixture, then into the cornmeal. Flip and turn to coat until all sides have cornmeal on them.
  5. Heat 1 tbsp. olive oil in a cast iron or other heavy non-stick skillet. Add tomato slices into the pan, cook until lightly browned, about 2-3 minutes.
  6. Add the tomato slices to the baking sheet, browned-side up. Bake until golden brown and crispy, about 8 minutes.
  7. Continue for the rest of the tomatoes.
  8. Vegan Remoulade:
  9. Place tofu, olive oil, vinegar, mustard, salt, and seasonings into a food processor or blender. Process until smooth.
  10. Add the parsley, relish, chopped capers and mix together.
  11. Refrigerate for 30 minutes until ready to use.
  12. Corn Relish:
  13. Combine all ingredients together. Cover, refrigerate at least 30 minutes.
  14. To assemble:
  15. Lightly spread remoulade sauce onto fried green tomatoes, top with relish.
  16. Top with another fried green tomatoes, remoulade sauce, and relish.

did you make this?

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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