Roasted Tofu with Herbs this serve 2 people

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Roasted Tofu with Herbs

 

1 pound pressed tofu, sliced into 8 rectangles

1 cup vegetable stock

2 tablespoons extra virgin olive oil

2 tablespoons minced shallots

2 or 3 cloves garlic, pressed or minced

3 tablespoons fresh chopped herbs: thyme, parsley,

sage and chives

1 tablespoon prepared mustard

1 tablespoon nutritional yeast

1 tablespoon honey

salt and pepper, to taste

bread crumbs to coat

 

Press tofu for 30 to 60 minutes between two plates.

Use a tea kettle or a heavy can from your cupboard to

weight the top plate down.

In a bowl, mix remaining ingredients, except bread

crumbs. Place tofu cutlets in a large sealable plastic

bag. Add marinade.

Marinate tofu for several hours or overnight.

Preheat oven to 450 degrees. Lightly coat a baking

dish with oil.

Dredge and coat wet tofu in bread crumbs. Roast for

10 minutes on one side, then 5 on the other. Serves 2.

 

 

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