Okay, so this is hands-down the hippiest recipe I’ll ever post. I think. I’m pretty sure. But it’s soooo good and filling, choc full o’protein. But that’s not the only reason I wanted to post a tofu recipe. I have a hard time finding flavorful tofu even at the best restaurants. It always tastes like…well, what tofu-haters say it takes like. Nothing…dressed with some something on top of it that falls off. Not this, though.
I’ll start with a couple of notes about tofu. First, if you’re waiting to be wowed by the aesthetics of tofu, it ain’t gonna happen. I mean, a fried egg isn’t pretty either, but people devour them. Second, I pretty much buy ONLY extra firm tofu. It holds up better in the cooking process, and for meat-eaters trying to make the transition to plant-based, it has a “meatier” quality. Lastly, not all brands are the same, even in the “extra firm” category. So try different brands. The taste will be the same, but the actual firmness varies from brand to brand.
Okay 2 more notes: 1) never buy Silken tofu unless you’re making a cream, sauce, or dessert, and 2) squeezing out the water is important because it helps the tofu to absorb the flavors you add. So, let’s get to this little hippy fest for the mouth.
Tofu Toast
servings 2
2 TBS olive oil
1/2 block of extra firm (organic) tofu, sliced lenthwise, 1/4″-1/2″ thick
2 slices of bread
Vegan butter
Nutritional yeast (the hippiest of all hippy ingredients)
Bragg’s Liquid Aminos (that’s pretty hippy too, I guess)
Tony Chachere’s Creole Seasoning
Optional: avocado
1) For you tofu newbies, remove the tofu from the pack and pour off the water. Take the block cut it in half. Put the half you aren’t using, in an air-tight container with new water, and toss it back in the fridge.
2) Add the oil to a fry pan and heat over medium heat. Meanwhile, take the block you’re using, gently press the water out, then cut it into 1/4″ to 1/2″ thick slices. I like closer to 1/4″ because it absorbs flavor better and more quickly. Add them to the fry pan in a single layer. No overlapping.
3) Drizzle each slice with about 1 TBS liquid aminos and sprinkle with creole seasoning. You want a little sizzle on them but not a smoky mess, so you may need to adjust the heat. Cook for about 5 minutes, then flip them over. Cook 3-5 more minutes. You can be the judge. They usually crisp a little on the edges, but the middle will still be soft. You’re just looking for them to be hot in the middle. Don’t worry about the softness. But I do like crispy edges.
4) I mean, you know how to make toast, right? Stick that bread in the toaster. When it’s done, spread on your vegan butter and dust with nutritional yeast. Optional: Sometimes I opt to butter and dust the bread THEN put it under the broiler. Gives some nice crispy edges, although sometimes yields a soggier bread. Good news — you choose!
5) Add 2 slices of tofu to each piece of bread and you’re good to go! You can also add some avocado…ooooo, maybe chia seeds if you’re feeling crazy.
The only thing that would make this hippier is if you serve it on a Birkenstock. Enjoy!
BONUS TOFU TIP: For the meatiest of meaty-feeling tofus, take your package of extra firm tofu and stick it in the freezer. When ready to use, thaw it out. You’ll really be able to squeeze water out like it’s a sponge. It will have a firmer quality AND it will absorb marinades and flavors even better.
My Biscuits Vegan Life 