Marinated Tofu Cutlets

Everyone is afraid of using tofu, usually because of hearing of others' bad experiences with it, or having a bad experience themselves. Its all about how you flavor it and cook it, as it is flavorless and will take on the flavor of whatever you season it with, making it extremely versatile.Tofu is an excellent source of calcium and protein. 

1 16-oz. pkg. extra firm water packed tofu, drained

¼ cup low sodium organic soy sauce or tamari

¼ cup vegetable broth, or ¼ cup water plus 2 tsp chicken style seasoning*

2 Tbsp fresh lemon juice (could also use lime or orange juice for flavor variations)

1 Tbsp blackstrap molasses 

1 Tbsp dark sesame oil

3 Tbsp nutritional yeast

1.      Wrap tofu in clean kitchen towel; press under cutting board using a case iron pan or other heavy weight on top for 2 hours. This is the most important step for the texture. Even if you don’t have time to marinate it over night, you will get the best texture this way. Unwrap tofu, and cut widthwise into whatever size and shape you need. Place in a single layer in container with lid.

2.      Combine soy sauce or tamari, vegetable broth or chicken style seasoning mixture, lemon juice, agave nectar, and sesame oil in a small saucepan. Bring to a boil, then pour over tofu slices. Cover, and refrigerate overnight, turning pieces at least once to ensure both sides are well-coated with marinade.

3.      Preheat oven to 400°F. Remove tofu slices from marinade, sprinkle both sides with nutritional yeast, and place on a non-stick baking sheet or in a glass Pyrex dish. You may need to spray it with a bit of Pam. Baking 20 minutes, turn slices, and bake 20 minutes more, or until browned.