I have friends who’d rather eat their own eyebrows than let tofu pass their lips. This breakfast makes converts of even the stodgiest meatatarians (my father excluded, though I think he’d like it, too).
Be sure to use toasted sesame oil, which is a deep brown color and smells like Chinese fried rice.
Prep: 2 minutes
Cook: 10 minutes
- 2 TBSP olive oil
- 1 TBSP toasted sesame oil
- 1 block (12-16 oz.) firm tofu, preferably organic, cut into 1″ cubes
- 2 TBSP soy sauce (I use Pearl River Superior Dark from the Asian grocery)
- 1/4 cup nutritional yeast flakes (from the Health Food store)
- Heat the olive and sesame oils in a heavy skillet to medium-high.
- Add the tofu to the hot pan, arranging in a single layer. Sauté about five minutes, then turn with a spatula and let cook for another five minutes, until slightly browned. The tofu won’t get very dark, but will crisp up a bit.
- Remove the tofu to a bowl, drizzle with the soy sauce and yeast, and stir just to coat.
- Serve with sliced fruit and hot sauce.
YIELD: enough for two people.