This is my recipe for really meaty, tender, succulent chicken style tofu fillets. They would go well with anything you’d eat a chicken fillet with. Eat them with pasta, rice or potatoes, anything you like. They have a great flavour, so you can eat them on their own, or pair them with a tasty sauce. They’re also great hot or cold. You can wait until they’re cool and thinly slice them to use as vegan chicken sandwich meat
Serves; Two Cook time; Ten minutes
You’ll need;
- One 400g pack of firm tofu, I like using Tesco’s own brand, Plant Chef
- 75ml hot water
- One vegetable Oxo cube
- Half a teaspoon of smoked paprika
- Half a teaspoon of garlic granules
- Half a teaspoon of onion granules
- Half a teaspoon of Italian style mixed herbs
- One tablespoon of soy sauce
- Black pepper to taste
- One tablespoon of oil
Method:
- Start by freezing the tofu. Don’t remove the tofu from the pack, just freeze the whole thing. Freeze overnight and then leave to fully defrost
- Once the tofu has defrosted, open the pack and then drain away the water. Press the tofu to remove as much of the water as you can
- Next, pat the tofu dry and slice it in half vertically to get two equal pieces. Trim the tofu into a fillet shape and then score a few lines into each side
- Whisk together the water, stock cube, smoked paprika, garlic, onion, herbs, soy sauce and black pepper. Pour the marinade over the tofu and leave to marinate in an airtight container for at least a couple of hours
- Once you’re ready to cook the tofu, heat the oil in a large frying pan over a medium high heat. Place the tofu fillets in the frying pan and fry for five minutes on each side. Pour any leftover marinade over the fillets as they cook
- Once cooked, they’re ready to serve
Bethany's Vegan Kitchen 