Salt and Pepper Tofu

Name: Salt and Pepper Tofu
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 1 10- ounce extra-firm tofu; 2 teaspoons soy sauce or tamari; 3 tablespoons nutritional yeast; 1/4 teaspoon fine grain sea salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil

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Prep Time: 5 minutes

Cook Time: 8 minutes

Total: 13 minutes

Servings: 4

Author : Heidi Swanson

Ingredients

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1 10- ounce extra-firm tofu2 teaspoons soy sauce or tamari3 tablespoons nutritional yeast1/4 teaspoon fine grain sea salt1/2 teaspoon freshly ground black pepper2 tablespoons extra-virgin olive oil

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Instructions

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Step 1

Freeze the tofu overnight, or for at least 5 hours. Thaw completely and remove from packaging. Over a sink or bowl, wrap the tofu in a clean kitchen towel (or paper towels) and press out as much liquid as possible - really press and squeeze. Crumble the tofu into a medium bowl in roughly 1-inch craggy chunks.

Step 2

Drizzle the tofu with the soy sauce, then add the nutritional yeast, salt and pepper. Toss well and then toss some more, you want the tofu to be well coated with no dry spots.

Step 3

Heat the olive oil in a large skillet over medium-high heat. Add the tofu and stir to coat with the oil. Allow to cook until golden brown, stirring every couple of minutes.

Step 4

You can serve hot, but it’s also great after a good chill in the refrigerator. Especially if you’re planning to use it over a salad or cold noodles. Enjoy!