Tofu Gone Wild

From Mistress Ginger Cooks!: Everyday Vegan Food for Everyone

Yields 1¾ cups, 4 servings

“Flavor-packed tofu, and no marinating required? It can’t be!” Oh, yes it can, and I wouldn’t have it any other way. Who’s got the time for marinating? Not I, not after a long day of whirling, twirling, and general showgirling. I’m sure you can relate. Don’t you just feel like a runaway disco ball on the dance floor of life? And don’t you just come home after a long day at the jamboree wanting a one-way ticket to tasty tofu that you can throw on a Threesome Salad, into Peanut-Pea Pasta, or alongside some simple grains and greens? I thought so. Now permit me to teach you how to infuse bland cubes of tofu with wowsa flava in an instant. Hold on to your bobby pins, boys and girls, because this tofu has gone wild!

  • 1½ tablespoons canola oil
  • 1 pound extra-firm tofu, cubed
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground paprika
  • ⅛ teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • 1½ tablespoons reduced-sodium soy sauce or Coconut Aminos

Heat the oil in a large skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until lightly browned on all sides, about 10 minutes.

While the tofu cooks, mix the onion powder, garlic powder, paprika, thyme, pepper, and soy sauce in a small bowl. Spice is nice, like paradise.

Once the tofu is browned, add the soy sauce mixture and cook, stirring constantly, until all the liquid evaporates, about 2 minutes.

Transfer the tofu to a plate lined with a paper towel to soak up the excess oil.

Enjoy your Tofu Gone Wild warm or chilled. Store leftovers in a tightly sealed container in the refrigerator, use within 1 week, and by all means, go wild.

Per serving: 235 calories, 19 g protein, 16 g fat (3 g sat), 4 g carbohydrates, 310 mg sodium, 141 mg calcium, 0 g fiber

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