I had a ball making these Tofu Fillets. I started digging in the refrigerator for the makings of dinner and I came across some tofu, and the makings of a salad. Yes, I know, I use a ton of tofu. It’s so easy and you can make it so many ways. It’s probably one of my favorite things to cook. Anyways, I thought to myself, instead of making these teriyaki slices, what if I breaded them like fish? And there was the birth of Tofu Fillets.
I used two blocks of tofu to feed five people. The basic recipe is very easy. You need:
- DRY Chickenless Bouillon
- Extra Firm Tofu or Tofu Steak
- Olive Oil
- 1 1/2 C Nutritional yeast flakes
- 3 tbsp. onion powder
- 2 1/2 garlic powder
- 1 tbsp salt
- 1 tsp celery seed
- 2 1/2 tbsp Italian seasoning
- 2 tbsp dried parsley
Start a frying pan with some olive oil on med-high head. Once the pan is hot, add several tofu fillets. Fry on both sides until golden brown. Continue until all tofu is cooked. Yummm!
I served them hot with a tossed salad and I garnished with honey mustard onions.
Honey Mustard Sauce
- 2 tbsps mustard (I used my favorite yellow mustard)
- 1 tbsp honey (You could probably use Agave nectar to make this vegan)
- a dash of balsamic vinegar
- pinch of salt
Mix ALL ingredients together. Pour over sauteed onions. Spoon over salad and tofu & viola! Dinner is served.