Wait. I know, the mention of tofu is an immediate "blek". These were quite a hit amongst a group of tofu skeptics. Try it, and have another go-to for a protein snack or meal protein. It's great on it's own, or with a grain and vegies.
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Amount Per Serving
Calories from Fat 493
% Daily Value *
Total Fat 56g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 40g
Total Carbohydrates 15g
Dietary Fiber 7g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- A package firm or extra firm tofu.
- 1/4 cup low sodium soy sauce or tamari
- 1/4 cup olive oil
- 2 Tbsp nutritional yeast (optional)
- Let tofu sit out on paper towel for 5-15 minutes to drain off extra moisture, if you're walking by, press down on it. Mix olive oil, soy sauce, and yeast together in a medium pyrex dish or bowl.
- Slice the whole tofu brick in half crosswise so you can slice into 1/4" slices that are about 3" long. Just get them so they are pretty thin. Add to the marinade and gently mix it so that all the tofu wedges are coated. If you have time, stick in the fridge and let it sit overnight. If you don't, lay the tofu wedges on a cookie sheet and bake at 375 degrees until they're kinda crispy but not burned. Check them in 15 minutes, turn wedges over with a spatula, let them go another 10-15 minutes or more til crispy on edges, about a total baking time of 30 minutes. Let cool, then store in a tupperware.
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