Breast of Tofu

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Just realized this recipe is used in the Tandoori Kebabs-

 

 

* Exported from MasterCook *

 

Breast of Tofu

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 to 2 pounds extra-firm or pressed tofu

Seasoned flour - see note

Marinade

1 1/2 cups water

1/4 cup soy sauce

3 tablespoons nutritional yeast flakes

2 teaspoons dried sage leaves -- crumbled

OR

2 tablespoons fresh, chopped sage

1/2 teaspoon dried rosemary

OR

1/2 tablespoon fresh rosemary

1/2 teaspoon dried thyme

OR

1/2 tablespoon fresh, chopped thyme

1/2 teaspoon onion powder

 

I always have some extra-firm tofu slices marinating to make Breast of Tofu.

The slices will keep refrigerated in the marinade for up to two weeks, ready for

a quick and delicious meal. They can be cooked plaim in a nonstick skillet or

cooated with seasoned flour and sauteed to make a crispy skin that is delectable

hot or cold. Serve Breast of Tofu plain, in salads and sandwiches, or with any

sauce that you would use on chicken. Instead of slices, you can marinate cubes

for using in in kebabs or Tofu and Vegetable Oven-Broiled Stew.

 

Cut the tofu into 1/4-inch-thick slices. In a 5-cup container with a tight lid,

mix all of the marinade ingredients. Place the tofu slices in the marinade so

they are fairly tightly packed and covered with liquid. Cover and refrigerate

for up to two weeks, shaking daily.

 

For softer slices, cook the tofu slices over medium heat in a nonstick skillet

until golden brown on both sides.

 

To make crispy slices, coat the tofu slices with seasoned flour. For eac batch

of 8 to 10 slices, heat about 1 to 2 tablespoons of olive oil or other vegetable

oil in a large, heavy-bottomed skillet (such as cast-iron) over medium heat.

When the oil is hot, add the slices and cook until golden brown and crispy on

the bottom. Swirl the pan if necessary to distribute the oil evenly while

cooking. Turn the slices over and continue to cook the other side over medium

heat until golden and crispy. Drain thoroughly on paper towels or paper bags,

patting to remove excess oil.

 

Yield:

" 32 slices "

 

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Per Serving (excluding unknown items): 47 Calories; trace Fat (4.5% calories

from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

4127mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

 

NOTES : Seasoned flour - Keep some of this in a tightly covered container in the

refrigerator; you'll find many uses for it. Mix together 2 cups whole wheat or

other whole grain flour, 1/4 cup nutritional yeast flakes, 1 teaspoon salt, 1

teaspoon onion powder, if desired, and freshly ground black pepper to taste.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0