Recipe
For chicken-like sandwiches, stir-fries, salads, roasts, and for use in many other dishes.
1 1/2–2 pounds extra-firm tofu
1 1/2 cups water
1/4 cup soy sauce or Bragg’s Liquid Aminos
3 Tablespoons nutritional yeast flakes
2 teaspoons crumbled, dried sage leaves or ground sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
Prepare marinade by combining water, soy sauce, nutritional yeast flakes, and spices in a 2-quart bowl. Instead of all or some of the traditional “poultry seasonings” (thyme, sage, etc.), you may use cumin, coriander, basil, oregano, or whatever herbs are suitable for the dish you are making. For spicy Breast of Tofu, add as much cayenne to the marinade as you like.
Cut tofu into quarter-inch thick slices. Marinate for a few hours, or for as long as two weeks, in the refrigerator. Turn the slices and spoon the marinade over the tofu from time to time, or store in a tightly-sealed container and occasionally shake it.
To use tofu, remove from marinade, bread with Italian-style bread crumbs, and pan-fry as many slices as you need in a nonstick pan, over medium heat, until browned on both sides. Use immediately or cool on racks. For future quick use, separate cooked slices with pieces of waxed paper for easy removal of just a few slices at a time, and place in an air-tight container. Will keep in the refrigerator for several days or may be frozen for several weeks.