- 2 blocks extra-firm tofu (28 oz)
- 2 tablespoons olive oil
- ¼ cup quinoa flour
- ½ cup nutritional yeast
- 1 tablespoon Italian seasoning
- 1 teaspoon dried garlic
- 1 teaspoon dried sage
- ¼ tsp smoked paprika
- salt & pepper to taste
We’re gonna start with one block of extra firm tofu, and we’re gonna slice it into steaks, so one block should get you six steaks, and you can definitely double, triple, anything this recipe that you need. Once you have it cut into steaks, we are going to make our coating. The coating is gonna be a base of quinoa flour as well as nutritional yeast,
garlic powder, a dried spice mix, I like to use Herbs De Provence, or just like an Italian blend, as well as some dried sage, a little smoked paprika, salt, and pepper, and we are going to stir that all together until it is combined. And like I said, this is our coating. So now, we are going to do the whole drudging process.
We’re gonna use oil to drudge this, you could also use almond milk, I haven’t personally tested it, but I think the oil would help it stick better. But if you don’t wanna use oil, I think that you could use almond milk. So essentially, you’re just gonna take one tofu steak and basically just dip it and coat it in the olive oil, and then you’ll transfer it over to our coating mixture, and just make sure that it’s completely coated all around all of the sides, everything like that,and we’ll just repeat with another steak of tofu.
So I’m gonna just show you a different angle so you can see what the drudging looks like. But, essentially just use your hands to push it all over the piece of tofu. Make sure that the sides are covered. You can kind of press it down if you need to, but just get as thick of a layer as you can on there and the oil will definitely help it stick.
So once you have coated everything, you can just transfer these onto a baking sheet, and just give them a little bit of space they’re not gonna spread or anything, so just add them onto a baking sheet. And then, we’ll pop this in the over, and essentially just bake this up until they are nice and crispy. You are gonna wanna flip them halfway through, but they’re so flavorful, and they’re just like a really fun and kind of simple plant-based entree option. So now, I’m going to show you the entire plate altogether.
So we have our green beans on there, then we have a nice dollop of stuffing, then I like to do two pieces of tofu for each serving, and if you had a vegan gravylike a mushroom gravy or something like that, that would be delicious. I don’t have one yet, maybe I’ll make one for next year but I just did a drizzle of like a garlic tahini sauce.
You guys know the drill around here, but garlic tahini sauce is my jam with pretty much everything, so I just drizzled this on top of the tahini and it was perfect, finished everything with some fresh herbs,and this is an awesome, simple, healthy plant-based meal that would be perfect for Thanksgiving, but also perfect for like any other time of year.
So, hope you guys enjoyed it, and I hope it makes your holidays a little bit easier. (upbeat instrumental)And there you have it, my friends. I hope you enjoyed our vegan Thanksgiving plate. If you do end up making one of these for Thanksgiving, I would love to know how they go over. I have made all three of these recipes before for Thanksgiving last year, and Matt’s family really enjoyed them, so I would say that they are animal-eater meat-eater, non-plant-based eater people approved because they did really enjoy them.