Briefly drain the tofu (no need to press or freeze or anything protracted like that) then cut into whatever size pieces you want to eat. I slice mine about 1” by 1” by 1/2” so they’re tiny book shapes rather than cubes, but whatever floats your boat.
Heat the grapeseed oil in a seasoned iron pan over medium-high heat. Add the sesame oil and swish the pan around. Add the drained tofu in one layer, sprinkle with salt and pepper to taste, and cook about 5 minutes, until lightly browned.
Flip over with a pair of tongs, sprinkle with salt and pepper, and cook the other sides another five minutes.
Dump into a bowl and sprinkle with the nutritional yeast, stirring it in while it’s hot.
Serve with hot sauce, chimichurri, sautéed mushrooms and green onion, bacon, soy sauce—or whatever your pea-pickin’ heart desires.
Ingredients
Directions
Briefly drain the tofu (no need to press or freeze or anything protracted like that) then cut into whatever size pieces you want to eat. I slice mine about 1” by 1” by 1/2” so they’re tiny book shapes rather than cubes, but whatever floats your boat.
Heat the grapeseed oil in a seasoned iron pan over medium-high heat. Add the sesame oil and swish the pan around. Add the drained tofu in one layer, sprinkle with salt and pepper to taste, and cook about 5 minutes, until lightly browned.
Flip over with a pair of tongs, sprinkle with salt and pepper, and cook the other sides another five minutes.
Dump into a bowl and sprinkle with the nutritional yeast, stirring it in while it’s hot.
Serve with hot sauce, chimichurri, sautéed mushrooms and green onion, bacon, soy sauce—or whatever your pea-pickin’ heart desires.