Recipe: The Chicken Way
Prep Time:
15 minutes
Cooking Time:
40 minutes
Yields:
4 servings
Ingredients:
1 pound firm tofu
1/4 cup olive oil
1/2 cup nutritional yeast flakes
1/2 cup powdered “unchicken” broth
2 tablespoons fresh parsley, minced
1 lemon, sliced into thin quarter moons
1/4 cup olive oil
1/2 cup nutritional yeast flakes
1/2 cup powdered “unchicken” broth
2 tablespoons fresh parsley, minced
1 lemon, sliced into thin quarter moons
Directions:
- Preheat oven to 350 degrees.
- Cut tofu into 8 slices.
- Pour olive oil into a soup bowl.
- Mix yeast and broth in another soup bowl.
- Make an assembly line from left to right, in this order: tofu, olive oil bowl, yeast-broth bowl, cookie sheet.
- Dip a slice of tofu in the olive oil.
- Coat the tofu in the yeast-broth mixture.
- Place the tofu on cookie sheet.
- Repeat with remaining slices.
- Bake 30-40 minutes, or until the tofu is golden brown.
- Garnish with parsley and a lemon slice.
Notes:
This vegan dish is popular with adults and kids and particularly with people who don’t think they like tofu.
