February 23, 2019
My sweet girlfriend, Sonia Snow was able to get this recipe for me from The Good Earth about 25 years ago and it has been a staple in my house ever since. My entire family loves it, even the carnivorous few! Love you beautiful, Sonia!
Tofu that’s not flavorless!
I love thisTofu. I’ve been making it since I lived in Hawaii when my kids were babies. I used to get this from a place in Maui called The Good Earth. They served it over brown rice. I was a strict vegetarian back then, (I’m a pescatarian now) and this was one source of protein that was really satisfying.
Ingredients
- 1 block Tofu extra firm
- 1/4 cup canola oil
- 1/8 cup nutritional yeast
- 1 Tbsp liquid aminos or soy sauce
- 1/2 tsp Spike seasoning to taste
- 1/2 tsp salt to taste
- 1/2 tsp pepper to taste
Instructions
- Drain water from tofu and wrap in paper towels. On top of the wrapped block of tofu, set something heavy (like a cutting board with a cookbook on top) to squeeze out as much water as possible. Let sit for 15 minutes or so. Cut into cubes
- Sauté tofu cubes in canola oil on high heat for 5 minutes on each side or until browned.
- Blot off any excess oil in the pan and cooked cubes.
- Season with spike, salt and pepper.
- Sprinkle with nutritional yeast and toss to distribute.
- Spray or sprinkle liquid aminos or soy sauce
Notes
There are so many things you can use this for but we like to serve in a bowl with:
Rice, edamame, steamed veggies like broccoli or zucchini, Pepitas or other chopped nuts.
You can make different varieties with cilantro, chopped tomatoes or salsa, chopped olives, cheese, sour cream, garlic sauce.
Try this Mock Chicken tofu in these Rice Bowls!
Angelica Vidales
Hello There!
As promised I am here reading the first two entries on your blog (and commenting on them) 😀
Little control freak that I am I had to make a list of the dates where all entries where posted and I will read them in order; I found this was your second one and I believe this is something I will try to cook before Friday. I love tofu but I have no idea how to cook it myself; the best dishes I have had of it are made at Asian restaurants and it is safe to say that fried tofu is my favorite.
Reading the first part of the recipe made me remember how about 8 or 9 years ago I tried to become a vegan after watching a documentary on youtube (earthlings). Sometimes I really wish I could have stuck to it; I am an animal lover too (Maybe Snow White, the third… lol) and I always feel so guilty and sad when I spend more than two seconds thinking of how and where our food comes from 🙁
The most we have committed to at home is raising the animals we eat year-round (pigs, cows, and chickens) yet, the day they have to be killed I cry like a baby :((((
Thank you for this recipe! It will be nice to try something new and to enjoy guilt-free fingers cross this will become a regular on my lunch-prep menu.
Jill
Hello Angelica!
I’m happy you’re here. Thank you for your comments! I’m so glad you will try the tofu recipe. It’s a good one. I became vegetarian before my daughter Chloe was born. I was living in Hawaii at the time a I read a book called, Diet for a New America. It broke my heart how animals were raised for slaughter. I couldn’t stand it. So I cut meat out of my diet. I didn’t intend to become vegetarian forever but after I cut it out, I didn’t want it anymore. I haven’t had meat, other than fish, for almost 30 years now.
I really respect that you raise your own animals. That way you know they are raised humanely. I couldn’t do it. I would cry like a baby, too, when it was time to slaughter.
Thank you for sharing your story. Let me know how you like the tofu. Xoxo Jill
ANGELICA VIDALES
Hi Jill!
I made the tofu this morning (it took me a minute to find all the ingredients) and let me tell you I might just eat this every day!!
Thank You.
Angelica V.
Jill
Yay! I’m glad you like it. I do too!
I make a good vegan gravy with the nutritional yeast and liquid aminos. I’ll post that recipe too. Xo
Angelica Vidales
Hi Jill!
Yes, do post the gravy recipe because the very first batch I made was a bit too salty because I went spike seasoning and liquid aminos crazy, but we still finished it all.
I have perfected the recipe and its portions and actually made two blocks of tofu on Sunday to have my meals prepped for this week … I was shocked when my family ate them all Sunday night, they left me just enough for my lunch on Monday.
Nevertheless, I am happy they liked it and they eat healthier food, I am unto cooking my next batch tonight because my husband has been requesting to have this meal for lunch (after he ate most of it on Sunday).
Jill
I love it, Angelica! Isn’t it crazy how much, even carnivores, love this tofu? I will get my act together and post the gravy, asap!
xo Jill