2 (14-ounce or 400g ) packages firm or extra-firm tofu
4 Tablespoons (60 ml) canola oil
2 Tablespoons (17g) smoked paprika
1 Tablespoon (12g) VA Chicken-Style Broth Mix or nutritional yeast
1 teaspoon (6 g) salt
1 teaspoon (1g) sage
1 teaspoon (1g) thyme
1 teaspoon (4g) garlic
½ teaspoon (1g) cayenne
½ teaspoon fresh ground pepper
olive oil, for drizzling
Using a Tofu Xpress, press each tofu slab for about 30 minutes. Slice each slab into 6 slices, so that you have 6 small, thick slices of tofu from each tofu slab.
Combine the oil, paprika, chicken-style broth. salt, sage, thyme, garlic, cayenne and pepper in a 9X13-inch (23X33-cm) baking pan. Using a whisk, mix the marinade really well. Place each tofu piece into the pan and coat both sides of the tofu, using your fingers to help the marinade adhere, if need be. Arrange the pieces so they rest in the pan evenly. Allow the tofu to sit in the marinade for 30 minutes.
Heat a grill pan on high heat or a saute pan on medium heat. If using a saute pan, you may need to add a little oil to the pan before cooking the tofu. Cook each tofu piece for 4 minutes on each side or until heated through.
Serve with Celery Root Puree, if desired. Drizzle each serving with a teaspoon of olive oil.
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