MOCK CHICKEN TOFU
This is the most requested recipe over the 22 years that I have been teaching vegetarian cooking classes. It is also my family’s favorite recipe. After you’ve made it once you will love it. It is great hot as well as cold, in a salad. You can serve it with a BBQ sauce, teriyaki, peanut, or sweet and sour sauce. It tastes so much like chicken but without all the hormones and antibiotics.- Carol Lent

1 block firm tofu, drain well
3 Tbsp. safflower oil or butter
3 Tbsp. soy sauce or Bragg’s Liquid Aminos
1/3 C. nutritional yeast
2 tsp. Spike seasoning salt
¼ tsp. black pepper (optional)

1. Drain tofu well. Tofu really varies by different companies. Some of the softer tofu’s have to be sliced in about 4 pieces and drained by pressing between paper towels.
2. Heat oil in frying pan, preferably a non-stick skillet. When oil is hot, add tofu by breaking it into random size pieces about 1” by 1”. Cook tofu without turning for about 5 minutes. This will allow the tofu to get nice and crisp.
3. Turn tofu and cook for about 4 minutes on the other side. Turn off the heat and add the remaining ingredients. First put in the soy sauce and stir, so as to cover all the pieces of tofu. Then add the nutritional yeast, Spike and black pepper. Toss and coat all the tofu pieces.
4. Serve with brown rice and it will increase the protein content by four times.