Step 1

Simply mix and combine the ingredients respectively!

Step 2

For the marinade, I found that vegan mayo is a better emulsifier than oil, but they both work great.

Step 3

For the dry rub, you can grind everything in a spice grinder if desired. It seems to intensify the flavors a bit more.

Step 4

Make sure to use super firm tofu, the kind that's vacuum sealed and doesn't need pressing. Otherwise, if you are using extra firm, you should press it for at least 30 minutes.

Step 5

Cut block of tofu into 3 or 4 filets (I prefer 3). Optional but recommended, carve each rectangular filet into a more chicken breast like shape. You can also shave off the edges to make them smoother if you choose as well.

Step 6

Lightly score the filets on each side, but only score them one way (as opposed to cross hatch). This will help the marinade penetrate as well as create a more "shreddy" type of texture.

Step 7

Once the filets are looking good, you can either coat them in the marinade. Or alternatively, you can coat them in a little oil and then as much of the rub as you'd like. You can also marinade them and add some of the rub. Honestly, any option will work great, however I did prefer the marinade over just the rub as it was more flavorful!

Step 8

Marinade for at least 30 minutes to overnight or even longer.

Step 9

Get a pan up to medium high heat, add a little oil and then grill the filets for about 5 minutes per side. I recommend brushing the leftover marinade before and after you flip them. Seriously, season them and brush them with whatever you like, it'll be delicious! Once they are cooked to your liking remove from the heat.

Step 10

ENJOY!