Super Easy Weeknight Tofu
 
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Super Easy Weeknight Tofu A fast and easy way to make tofu taste like fried chicken! This tofu goes with everything and can be a staple on your dinner table!
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Recipe type: Dinner
Serves: 4-6 servings
Ingredients
  • 20 oz. block of extra firm, vacuum sealed tofu
  • Spices (amount below is for both sides combined, so do half on each side, and enough for one pan of tofu. If it all doesn't fit in the pan at one time, you'll need a little more. Also, amounts are a guideline until you get used to the recipe, then you can do the whole thing by sight).
  • 1½ t Himalayan Pink Salt(or Sea salt)
  • ¼ t Black pepper
  • (optional: pinch of cayenne)
  • ½ t Granulated Garlic Powder
  • ½ t Granulated Onion Powder
  • 1 heaping T (+) Nutritional yeast flakes
  • 2 T Vegan Margarine (Such As Earth Balance)
  • ** IF you have time, and want to make this taste even more authentic (Like fried chicken), you can marinade the tofu for a few hours or overnight in a vegan chicken flavored broth - like the one by Imagine Foods, or make your own with water and Chicken flavored bouillon cubes) This step is totally optional. This recipe is delicious as is, and I make it without marinading it about 99% of the time. **
Instructions
  1. Slice tofu into ½" slices. (IF you are going to marinate the tofu first then place it in marinade now, and leave for several hours or overnight, see note above). When tofu is ready, add margarine to a large skillet, and melt it over a low heat. When margarine is melted, make sure it covers the bottom of the skillet, and then place the tofu slices in the margarine, and turn each piece over until they are all coated in margarine. (I can usually fit almost the whole block of tofu in the pan at one time, but depending on how many slices you have, you might have a few pieces leftover.)
  2. Once the tofu is coated in margarine, turn the heat up a little bit (to medium), and begin sprinkling the spices onto the tofu. Go in this order: Salt, pepper, garlic, onion and then a generous amount of nutritional yeast. When all of the tofu is sufficiently covered with the spices (See photo in post), gently flip it over (I use a fork for this). Repeat that step with the other side, and flip when completed. Cook for about 5 minutes on each side, turning occasionally to prevent sticking. If tofu does start to stick, just turn the heat down a little bit. Tofu is done when it is brown and crispy. Remove from heat and serve. If you have a few extra pieces of tofu left over, cool the skillet down, and wipe out crumbs. Add another tablespoon of margarine and repeat process. (OR use two skillets if you can't fit it all in one... or a smaller block of tofu.)
  3. Store any leftovers in fridge for up to 4 days, and use for topping salads, in wraps, etc.
Recipe by High Vibe Lifestyle at https://highvibelifestyle.com/super-easy-weeknight-tofu/