Roasted Tofu with Herbs

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  • 1 pound pressed tofu, sliced into 8 rectangles
  • 1 cup vegetable stock
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons minced shallots
  • 2 or 3 cloves garlic, pressed or minced
  • 3 tablespoons fresh chopped herbs: thyme, parsley, sage and chives
  • 1 tablespoon prepared mustard
  • 1 tablespoon nutritional yeast
  • 1 tablespoon honey
  • Salt and pepper, to taste
  • Bread crumbs to coat
  • Mushroom Ragout


Press tofu for 30 to 60 minutes between two plates. Use a tea kettle or a heavy can from your cupboard to weight the top plate down.

In a bowl, mix remaining ingredients, except bread crumbs. Place tofu cutlets in a large sealable plastic bag. Add marinade.

Marinate tofu for several hours or overnight.

Preheat oven to 450° F. Lightly coat a baking dish with oil.

Dredge and coat wet tofu in bread crumbs. Roast for 10 minutes on one side, then 5 on the other.

Serve topped with Mushroom Ragout.

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