Tofu and Italian in the same sentence? Yes, and in the same recipe. This recipe was originally a vegan “fried egg” substitute that has lovingly evolved into a mouth watering Italian influenced snack, salad topper or sandwich filling. It has all the love and none of the cholesterol.
1- 12 oz block of Firm Tofu (preferably sprouted, always organic)
Nutritional Yeast
Olive Olive Spray
2 Tbsp Dried Onion Flakes
Onion Powder
Dried Oregano
Fresh ground black pepper
Preheat oven to 400F (ideally on the Roast setting, if not on Bake). Line a cookie sheet with wax paper. Slice tofu into squares about 1/4″ thick. Try to slice these as evenly as possible. Coat each square with Nutritional Yeast [Tip: Pour the Nutritional Yeast into a square plastic container to more easily coat squares by placing 2 or 3 in the container and shaking back and forth]. Place each square on the wax paper. After coating all squares, spray generously with olive oil. Then sprinkle remaining ingredients on top of each square.
Bake for approximately 25 – 30 minutes, or until squares are golden brown and slightly crunchy. Remove from oven and let stand for 10 minutes. Then, mangia!
