^[1] There are a few standby recipes I have been making since my early vegetarian days that both I and DH love so much that we just can’t live without them. One of them is my Southern Fried Tofu recipe, which is so yummy that it leaves a path of tofu converts in its path. The advantage to this recipe is that you can prepare it at a moment’s notice, with no preparatory marinating, etc. The disadvantage is you have to fuss over it while you fry it, turning it with fingers or chopsticks in order to keep the delicate coating attached to the tofu. The other recipe is this one for Oven Roasted Nutritional Yeast Tofu. It requires a little more time, because you have to marinate it for a few hours before preparing it, but it has the advantage that you just stick it in the oven, turn it once (easily) and it’s done. ^[2] It’s also basically fat free and tastes very, very good either hot or cold. I often serve these nutritional yeast tofu recipes with mashed potatoes or rice, but this time I roasted some baby red potatoes in the oven in olive oil, and used some leftover szechuan peppercorn oil to prepare some broccolini (albeit rather stout broccolini) in the wok following the below Chinese pea recipe. The meal was a hit with DH and made my vegetarian taste buds very, very happy. This recipe is a gluten free version of one found in that masterpiece, Vegan Vittles. Mmmm mmm good.

Here’s the link to my previous post about Southern Fried Tofu ^[3]

Baked Nutritional Yeast Tofu Vegan [4]  Tofu [5]

Ingredients 1 lb. Fat reduced regular tofu, rinsed, and patted dry. nonfat cooking spray (i use Pam’s olive oil- obviously DON’T use Pam’s for baking) Marinade: 3/4 cup water 3 tbsp. GF tamari (Braggs or Wheat Free San-J are equally good in this recipe) 3 tbsp. Nutritional yeast flakes 1/2 tsp. Poultry seasoning 1/2 tsp. Ground coriander 1/2 tsp. Onion granules 1/2 tsp. Garlic granules Coating Mix: 1/2 cup brown rice flour (sorghum or white rice work too) 1/4 cup yellow cornmeal 1/4 cup nutritional yeast flakes 1/2 tsp. Onion granules 1/2 tsp. Salt 1/4 tsp. Ground black pepper Directions Directions: 1) Cut tofu in 1/2 inch slices and place in wide, shallow bowl. 2) Combine marinade ingredients, and pour over tofu. Turn slices as needed, and marinate in refrigerator for several hours or overnight (up to 2 days). 3) Mix coating ingredients well. 4) Preheat oven to 400 degrees F, and mist a baking sheet with nonstick cooking spray and set it aside. 5) Remove each piece of tofu from the marinade one at a time, and dredge in coating mix. Place each slice of tofu on baking sheet, and mist tops with nonstick cooking spray. 6) Bake tofu until bottoms are golden brown, about 15 minutes. Turn the slices over with a metal spatula and bake the other side. Serve them warm or cool them and store for later reheating in oven.

Rating:  9 Original Source:  * Another Modified Vegan Vittles Recipe Recipe ID:  1000 Added:  January 13, 2007 Last Modified:  April 30, 2007