This is a recipe that I got from my dear friend Christine, after she brought it to a potluck and everyone raved about it. Since then I've made it probably 30 or 40 times and I've used it on salads, in veggie rolls, with couscous and just plain by itself. It's delicious hot or cold and I everyone who tries it loves it, even the meat-eaters.
So here is the perfect tofu recipe - enjoy!
So here is the perfect tofu recipe - enjoy!
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Yields: 16 oz
1 package firm tofu (16 oz)
3/4 cup olive oil
1/4 cup braggs liquid aminos (can substitute soy sauce)
1 tsp ginger powder
1 tsp garlic powder
3 tbsp nutritional yeast
1 package firm tofu (16 oz)
3/4 cup olive oil
1/4 cup braggs liquid aminos (can substitute soy sauce)
1 tsp ginger powder
1 tsp garlic powder
3 tbsp nutritional yeast
- Open the tofu package and drain out any additional liquid. Cut the tofu into strips about 1/2 inch wide and 1/2 inch thick. You can cut the strips into smaller pieces, if desired. Place the pieces in an oven-safe, shallow pan.
- In a separate bowl, stir together the remaining ingredients. Use a spoon to pour the mixture over the pieces of tofu, distributing the mixture evenly.
- Bake at 400 degrees Fahrenheit for 50-60 minutes, or until the pieces are browned and slightly crispy on the outside. The thinner the pieces, the less baking time required.
- Remove from the pan and set aside on a cutting board to cool for 5-10 minutes. If not eating immediately, they can be stored in an airtight container in the fridge for a few days.
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