Method for Tofu
This TOFU was cut in large rectangular pieces and dipped in whole wheat flour, nutritional yeast and some seasonings (garlic powder, salt and basil), then roasted at 425 degrees on an oiled cookie sheet, with a spray of oil over the top. Turned after thirty minutes, roasted another fifteen. Had a nice crunch. Might have had more flavor if the tofu slabs were marinated first. I'll try that next time.
Ingredients
1 block — tofu
1/2 cup — whole wheat flour
1/4 cup — nutritional yeast
1/2 tsp — garlic powder, salt (if not using marinade), dried basil
Up to you — spray of olive oil on pan and top of tofu
Optional — marinate tofu first in a seasoned brew (use up the end of a vinaigrette, for instance)
Method for Gravy
The GRAVY was made with the leftover flour I dipped the tofu in, stirring it over heat with some olive oil, adding some more nutritional yeast, and slowly whisking in hot water. Added tamari and then lemon juice at the end of cooking.
Ingredients
1/4 cup — leftover seasoned flour
1/8 cup — olive oil
1-2 tblsp. — nutritional yeast
2 cups — water, as needed
1 tblsp. — tamari, at end
1/2 — lemon, squeezed, at end
