- 14 oz firm tofu
- 2 tbsp olive oil
- ¼ cup nutritional yeast
- 1 tbsp red wine vinegar
- 1 tbsp chili sauce
- 1 tbsp maple syrup
- 1 tsp Sriracha sauce
- 1 tsp whole grain mustard
- Salt and pepper to taste
In a bowl, use your fingers to break up the tofu into bite-sized pieces. The pieces don't have to be uniform. Add the vinegar, chili sauce, siracha and maple syrup. Mix well. Add nutritional yeast. Mix well again to coat all the pieces. Marinate for 30 minutes for more flavors
In a pan over medium high heat, cook the tofu pieces in the oil for about 10 minutes, stirring regularly, until they are golden brown
- I like to use my fingers to break the tofu up into bite-sized pieces and coat them with vinegar, chili sauce, mustard, sriracha, and maple syrup. The pieces don’t have to be exactly the same size. The more surface area the better, as the tofu can soak up the marinade.
I use this recipe in the Farmers’ Market Farro Bowl, along with my delicious fresh herb dressing, but savory tofu can be added to any salad, rice, or pasta dish for an extra kick of protein.
- I use a little nutritional yeast in this recipe as well. The flakes soak up any extra liquid, allowing your tofu to crisp to a golden brown in the frying pan.
Calories: 175kcal | Carbohydrates: 8g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 96mg | Potassium: 85mg | Fiber: 2g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 1mg