Tofu Chicken

Man, I marinated this tofu for 24 hours, and it still didn’t taste like much. Toby liked it, but I thought it was bland and had no texture. I think this recipe turned out so much better.

rating: 3

Tofu Chicken
(Cookin’ Crunk- Eatin’ Vegan in the Dirty South, Bianca Phillips)

serves 4-8


1 pound extra-firm tofu, drained and pressed
1 cup low-sodium vegetable broth
1/2 cup water
2 tbsp nutritional yeast
2 tbsp reduced-sodium soy sauce
1 tsp onion powder
1 tsp adobo seasoning or seasoning salt (I used adobo)
1/2 tsp poultry seasoning


Slice the tofu into 8 equal slabs.

Put the broth, water, nutritional yeast, soy sauce, onion powder, adobo seasoning, and poultry seasoning in a large, shallow storage container. Whisk until thoroughly blended.

Put the tofu in the container and gently flip the slabs to evenly coat them in the marinade. Cover and refrigerate for 8-12 hours, gently turning the tofu once or twice during the marinating time.

Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray or line it with parchment paper.

Remove the tofu from the marinade and put the slices on the prepared baking sheet. Discard the marinade. Bake for 30 minutes, until lightly browned, carefully flipping the tofu halfway through the baking time.



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