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Dried mushrooms and nutritional yeast give this savory tofu a meaty crust, as well as a sprinkling of vitamins and minerals. Cooking it this way really concentrates the flavors and drives them just a little deeper into the tofu
Ingredients
- ½ cup/120 ml Basic
- Vegetable Stock
- ¼ cup/60 ml tamari or soy sauce
- 1 tbsp agave syrup
- 1 tbsp toasted sesame oil
- 2 small, whole dried
- mushrooms (any kind)
- 12 oz/340 g firm tofu,
- drained and pressed
- Vegetable oil
- 3 tbsp nutritional yeast
Instructions
- In a small saucepan, combine the stock, tamari, agave,
sesame oil, and mushrooms. Put the pan over high heat and
bring to a boil, then reduce to a simmer and cook for about
5 minutes, until slightly reduced. Slice the tofu lengthwise
into four slabs, then cut those in half to make eight squares.
Place the tofu in a shallow heat-resistant bowl and pour the
hot marinade over them. Let cool to room temperature, then
turn the tofu in the marinade, and cover tightly. Refrigerate it
overnight, turning the tofu a few times. - Preheat the oven to 400°F/200°C/gas 6. Spread some
vegetable oil on a baking sheet/tray. Drain the tofu and
sprinkle half of the yeast over the tofu pieces. (Save the
marinade and refrigerate it for another batch, or discard.)
Transfer the tofu to the baking sheet/tray, coated-side
down, then sprinkle the remaining yeast over the tofu. - Bake for 20 minutes, flip the “steaks,” and bake until
golden, 10 minutes more. Let cool in the pan on a rack.
Store, tightly covered, for up to 1 week in the refrigerator
