'Chicken'-style Tofu
This produces slightly chewy, savoury tofu with a slight ‘skin’. Cool, and store in a fridge for up to 3 days. For an excellent bagel, use this tofu and a handful of baby spinach leaves in a toasted bagel, slathered generously with egg-free mayo.
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Ingredients
- A typical-sized (200g ish) block of tofu (drained and cut into cubes)
- 2 tablespoons soy sauce
- Enough olive oil to coat
Method
- Stir the cubes of tufu into the soy sauce and oil.
- Bake about 20 mins in a medium oven.
- Serve on a bagel with lots of egg-free mayo and baby spinach leaves.
About
- Difficulty: Beginners
- Preparation: Bake
- Provides: 4 servings
- Yields: Enough for at least 4 big bagels
- Vegginess:: Vegan
Type
Timings
- Preparation: 5 minutes
- Cooking: 25 minutes
- Total: 30 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
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