Breakfast Tofu

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

INGREDIENTS

• 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)

DIRECTIONS

1. Heat the olive and sesame oils in a heavy skillet to medium-high.
2. 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.
3. Remove the tofu to a bowl, drizzle with the soy sauce and yeast, and stir just to coat.
4. Serve with sliced fruit and hot sauce.

YIELD: enough for two people.