This marinade is so good, it actually has me excited about serving tofu to a meat-eater. I personally use poultry seasoning instead of sage, rosemary and thyme separately, and brown rice flour instead of whole wheat flour (the same as Julie Hasson prefers on “Everyday Dish.”) Guaranteed not to disappoint.
Bryanna’s “Breast of Tofu”
Marinade:
1 and 1/2 cups water
1/4 cup soy sauce
3 tablespoons nutritional yeast flakes
2 teaspoons dried sage leaves, crumbled (or 2 T. fresh, chopped)
1/2 teaspoon dried rosemary (or 1/2 T. fresh)
1/2 teaspoon dried thyme (or 1/2 T. fresh, chopped)
1/2 teaspoon onion powder
Prepare the marinade by mixing all of the ingredients together in a 5 cup rigid plastic container with a tight lid. Slice the tofu about 1/4″ thick and place in the marinade so that it is fairly tightly-packed and covered with liquid. Cover and refrigerate for up to two weeks, shaking daily.
Bryanna’s Seasoned Flour:
Keep some of this in a tightly covered container in the refrigerator– you’ll find many uses for it.
2 cups unbleached flour or whole wheat, or other wholegrain flour
1/4 cup nutritional yeast flakes
1 teaspoon salt
1 teaspoon onion powder, optional
freshly-ground black pepper to taste.
Simply coat the slices in seasoned flour and pan-fry the slices over medium heat. You can also bake on cookie a sheet for 25-30 minutes at 400°F, turning after 15 minutes.
From EverydayDish.tv
Copyright © Bryanna Clark-Grogan
