Prep time: 15 minutes

Cooking time: 40 minutes

Yields: 4 people

 

Ingredients:

• 1 pound firm tofu

• 1/4 cup olive oil

• 1/2 cup nutritional yeast flakes

• 1/2 cup powdered “unchicken” broth

• 2 tablespoons fresh parsley, minced

• 1 lemon, sliced into thin quarter moons

 

Directions:

1. Preheat oven to 350 degrees.

2. Cut tofu into 8 slices.

3. Pour olive oil into a soup bowl.

4. Mix yeast and broth in another soup bowl.

5. Make an assembly line from left to right, in this order: tofu, olive oil bowl, yeast-broth bowl, cookie sheet.

6. Dip a slice of tofu in the olive oil.

7. Coat the tofu in the yeast-broth mixture.

8. Place the tofu on cookie sheet.

9. Repeat with remaining slices.

10. Bake 30-40 minutes, or until the tofu is golden brown.

11. Garnish with parsley and a lemon slice.

 

Notes:

• This vegan dish is popular with adults and kids and particularly with people who don’t think they like tofu.