Make as much as you want, following these simple instructions…
- diced tofu (firm or extra firm) (I used around half a block, I think, and the block was probably the standard size somewhere between 12 oz and 1 lb. I will check next time I get tofu—if I remember—and write the size of the tofu here.)
- oil/vegan butter/margarine (I used coconut oil and Earth Balance with omega 3.)
- sliced onion (as much as you’d like)
- salt (I used sea salt.)
- garlic powder
- nutritional yeast flakes
- Add your oil/vegan butter/margarine to a frying pan and begin heating over medium or between low and medium heat.
- Add tofu and onion as oil/butter/margarine is heating.
- Dash on turmeric and salt (to taste).
- Cook over medium or between low and medium heat, stirring occasionally, for about 10 minutes. You just need enough oil/butter to keep everything from sticking and/or burning at this point. Reduce heat if necessary. You may cover, but this may not be necessary (and was not necessary for me).
- As onions begin to tender, add nutritional yeast flakes. I dumped in what seemed like a little too much (seemed like around 1/4-1/2 a cup, somewhere between there, give or take a little, basically a large handful.)
- Add more oil/butter, enough to moisten the yeast flakes, but not too much. (Maybe a tablespoon or two per half block of tofu.)
- Continue cooking, stirring occasionally, for another 5-10 minutes or until onions and tofu get a crispy outer layer, similar to a breading.
I took mine out while it was still moist, so I am not sure how crispy it will get without burning it, but I liked the flavor and texture of it. It’s delicious, having a taste and texture similar to breaded, baked or fried chicken, though not as chicken-ey.