Thursday, March 4, 2010
This is something that I started brining on Sunday night for tonight. The recipe is my variation of Bryanna’s Breast of Tofu. I can’t tell you how it compares because I haven’t tried the original recipe. It was another recommendation of Laloofah that I decided to try (in my own way of course). I wanted to make something that was “meaty” so I used Worcestershire to add that quality to the tofu. The other flavors are just ones that we like. Here is what I did.
14 ounces extra firm tofu, cut into 6 slabs
1 tablespoon liquid aminos
1 tablespoon vegan Worcestershire sauce
1 tablespoon nutritional yeast
1 pinch crushed red pepper flakes
1 teaspoon onion flakes
¼ teaspoon garlic powder
Freshly ground black pepper (approximately ¼ teaspoon)
Water to cover
Cut the tofu into 6 large pieces and set aside. Combine the remaining ingredients and whisk. Place the tofu into a container (with a tight lid) just large enough to hold the tofu and some liquid. Pour the seasonings into the container. Add as much water as is necessary to cover the tofu. I put the container in large freezer bag in case it leaks. Place the tofu in the refrigerator. Turn the container over at least once a day to make certain all the tofu is in contact with the liquid and solid seasonings. I let the tofu marinate for 4 days before cooking it.
To cook the tofu, preheat the oven to 350 degrees (convection). Line a sheet pan with parchment if you are concerned about sticking. The tofu released fine for me once I let it cool a few minutes before trying to flip it. That always seems to work.
Drain the tofu well. Press the tofu with paper towels to remove excess liquid. Place the drained and pressed tofu on the sheet pan and bake for 20 minutes. Remove the pan from the oven and allow it to sit for a few minutes before trying to flip the tofu. Once it cools a little it should easily release from the pan (at least mine did and I didn’t use parchment). Cook the tofu for another 30 minutes on the second side.
Amount Per Serving
Calories - 135.22
Calories From Fat (52%) - 70.55
Total Fat - 7.72g
Saturated Fat- 0.72g
Cholesterol - 0mg
Sodium - 330.86mg
Potassium - 188.42mg
Total Carbohydrates - 3.39g
Fiber - 0.65g
Sugar - 0.93g
Protein - 13.19g
This tofu is firm but not crunchy. It has nice subtle flavor from the marinade. It is not the least bit salty. Next time I may double the liquid aminos for more flavor. My husband thought it would be good with BBQ sauce. I think he is right on that but we had it with a green salad with fruit so I didn’t want the extra sugar tonight.
I am definitely sold on marinating tofu for a few days. It adds a lot of flavor to the tofu, which it always needs. Any marinade that is thin should be able to easily penetrate the tofu given enough time. I will be trying Bryanna's original recipe the next time I make tofu.
The purging process is going well, but slower than I had hoped. I have decided I am even going to purge my kitchen while I am at this. This is a first for me. I rarely get rid of any kitchen items. We will see if I can actually manage this task.
My hubby got home a little earlier than he has been tonight so I am going to post this and log off for the evening. I will post the salad we had tonight before I return to purging tomorrow. I hope you all have a great evening. Talk to you tomorrow.