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Oven-Fried Breast of Tofu
From: Chris Gambino

Here is another one that I thought of that has the nutritional yeast in it.
This one is really good, a staple in our house.

Copied from:
"The Almost No-fat cookbook" by Bryanna Clark Grogan.
I fry the slices after marinading , without the seasoning flour and eat hot or cold, delicious either way.

Prepare Breast of Tofu Marinade by combining in a 2-quart bowl:

  • 1 1/2 cups water
  • 1/4 cups soy sauce
  • 3 Tbsp. nutritional yeast flakes
  • 2 tsp. crumbled sage leaves, or 1 tsp. powdered sage
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 1/2 tsp. onion powder
Instead of all or some of the traditional "poultry seasonings" (thyme, sage, rosemary, etc.), use cumin, coriander, basil, oregano, or whatever herbs are suitable for the dish you are making.
For spicy Breast of Tofu, add as much Louisana-style hot sauce to the marinade as you like.

Rinse,drain and sqeeze liquid from tofu that has been frozen.

Cut into 1/2-inch thick slices:

  • 2 lbs. reduced-fat, firm or medium-firm regular tofu
Marinade the tofu slices for as little as a few hours or as long as a few days (in the refrigerator).
Turn the slices or spoon over the marinade from time to time, or store in a tightly lidded container, and shake.

To cook, preheat the oven to 400 degrees, and coat the tofu slices in:

  • 1 cup Seasoned Flour (see below)
Lay the slices in single layers, not touching, on two lightly greased, dark-colored cookie sheets (the tofu won't brown properly on shiny aluminum sheets).
Bake until the bottoms are golden, about 15 minutes.
Turn the pieces over and bake until the other sides are golden, about 15 minutes more.
Use immediately or cool on racks and refrigerate.

The slices will keep well wrapped in the refrigerator for several days.
Cold Breast of Tofu slices can be used as a sandwich "meat."
Try them diced and mixed with celery and Tofu mayonaise, for an excellent sandwich filling or hearty salad to serve on lettuce leaves.
Serve hot slices topped with any sauce suitable for chicken or veal.
Use in your favorite casseroles, or slivered in a chef's salad unstead of chicken.

Seasoned Flour

Mix together:

  • 2 cups whole wheat flour or other grain flour
  • 1/4 cup nutritional yeast flakes
  • 1 tsp. salt
  • 1 tsp. onion powder(opt.)
  • pepper to taste
Store in tightly covered container in the refrigerator.