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The Happy Vegan Meal- Baked Tofu strips, Szechuan Broccolini and Oven Roasted Potatoes
Posted By yum On April 30, 2007 @ 9:29 am In Nutritional Yeast, Vegan, Vegetables, Vegetarian, tofu | 6 Comments
 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.  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 
Baked Nutritional Yeast Tofu
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)
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.
Article printed from Book of Yum: http://www.bookofyum.com/blog
URL to article: http://www.bookofyum.com/blog/the-happy-vegan-meal-baked-tofu-strips-szechuan-broccolini-and-oven-roasted-potatoes-359.html
URLs in this post:
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2007/04/threedishes.jpg
 Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2007/04/balancedmeal.jpg
 my previous post about Southern Fried Tofu: http://www.bookofyum.com/blog/?p=114
 Vegan: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegan
 Tofu: http://www.bookofyum.com/recipes_v2/listrecipes.php#Tofu
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