Breakfast Tofu

Breakfast Tofu is one of numerous promiscuous, intelligent, total content, plant-based recipes from The No Meat Contestant Cookbook. It's gluten-free, oil-free, and vegan.

Breakfast Curd strips marinated and scorched with tamari, nutritional leavening, turmeric, and additional spices.
Perhaps you're everyday with the No Meat Contestant website or podcast. I've been masses Matt Frazier for geezerhood and plant his knowledge particularly stabilizing when I was transitioning from beingness vegetarian to vegan.

Along with Doug Hay, Matt also provides effectual information for athletes of all levels. Whether you are breeding for your archetypal 5K, project, or ultramarathon, No Meat Player can serve you motion your goals.

 

INGGREDIENT

 

• 2 packages extra-firm tofu (or sprouted) 16-ounce, drained


• 1 Tablespoon tamari 


• 1/4 cup nutritional yeast


• 1 teaspoon ground cumin


• 1/2 teaspoon garlic powder


• 1/2 teaspoon turmeric


• 1/2 teaspoon curry powder 


• 1/4 teaspoon black pepper

 

MANUAL

 

1. Preheat the oven to 400°F (200°C). Communication a hot shape with lambskin publisher.


2. Cut apiece container of tofu into six pieces. Pat dry. Splash evenly with the tamari.


3. Have the nutritional yeast, cumin, garlic pulverization, turmeric, curry powder, and smuggled attack in a oversize rectangular matter store container with a tight-fitting lid. Square the sliced curd in the container and enkindle gently until all slices are muffled. (You mightiness impoverishment to unresolved the container and rotate the slices a bit.) Let sit piece the oven preheats. (The marinated tofu can be refrigerated for up to 1 day.)


4. Localize tofu on the hot paper. Move any supernumerary seasoning mix on top. Bake for 30 proceedings, flipping midway finished.


5. Couple at area temperature or algid from the refrigerator.

 

Share this post