Breast of Tofu
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.
"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:
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.
- 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
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:
Marinade the tofu slices for as little as a few hours or as long
as a few days (in the refrigerator).
- 2 lbs. reduced-fat, firm or medium-firm regular tofu
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
Lay the slices in single layers, not touching, on two lightly greased,
dark-colored cookie sheets (the tofu won't brown properly on shiny
- 1 cup Seasoned Flour (see below)
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
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
Serve hot slices topped with any sauce suitable for chicken or
Use in your favorite casseroles, or slivered in a chef's salad
unstead of chicken.
Store in tightly covered container in the refrigerator.
- 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