I meant to share this recipe at least a few days ago, when it was still fresh in my mind. If the ingredients aren’t exact, it’s probably not too much of a problem (I hope.), as I’m a dump-and-pour kind of cook, anyway. You might like to make more than this small amount than we made. I thought maybe I should have made more, too. It was yummy! And this one’s made without nutritional yeast, and still delicious. You can add sautéed veggies to it, too. The directions also may not be exactly what I did (and are probably not), but these steps should work. You might like to sprinkle a little salt into your tofu before frying, too, or mix it all together and fry it, instead.
- 1/3 block of tofu (I am not sure the size of our tofu, somewhere at or between about 12-16 oz, maybe.)
- chervil leaves
- chives (I’m not sure if I used chives, but I think I did, and they would probably be yummy in here anyway.)
- ground marjoram
- small handful of cashews
- 1-3 cloves of garlic, peeled
- coconut oil
- Crumble tofu and soak in just a little bit of water.
- Sprinkle in turmeric. Dash in chervil leaves, chives, and add a pinch of marjoram (when in doubt, start with a pinch each, and then taste and add more, as needed).
- Melt coconut oil in frying pan.
- Fry tofu in frying pan on medium heat for about 5-10 minutes or until excess water is absorbed/evaporated.
- Blend cashews, a hearty pinch or two of salt, about 2-3 Tbsp of water (or up to 1/4 cup) and garlic in a blender until smooth or like a vegan milk.
- Pour over tofu. Fry on medium heat for about 10-15 minutes. Tofu will be moist, but you will want to fry it long enough for the excess water to become absorbed/evaporated. Stir frequently to keep from sticking to the pan and burning.
Recommended: This is delicious on its own, but would be especially delicious over toast or biscuits. Yum!