Directions
- 1Cut the block of tofu into 4 fillets and optionally carve them into the shape of a chicken breast.
- 2Lightly score the filets on each side in one direction.
- 3Blend all marinade ingredients together until smooth.
- 4Coat the tofu filets in the marinade and let sit for at least 30 minutes.
- 5Heat a pan to medium-high heat with a little oil.
- 6Grill the tofu filets for about 5 minutes per side, brushing with leftover marinade before and after flipping.
Ingredients
- 16 oz super firm tofu
- 2 tbsp soy sauce
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tbsp hot sauce
- 2 tbsp vegan mayo
- 1 tbsp water
- 1 tsp vinegar
Equipment
blenderknifepangrill panbrush
Tips
- If you cannot find super firm tofu, use extra firm and press it for at least 30 minutes.
- Vegan mayo acts as an emulsifier in the marinade, but neutral oil can be used instead.
- You can add a dry rub in addition to or instead of the marinade; if using a rub, coat the tofu in oil first.
- The filets can be stored in the fridge for 4-5 days.
- You can dredge the tofu in cornstarch and shallow fry it for a crispy skin-like texture.
- Any leftover acid like lemon juice can be substituted for the vinegar.
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