Cut tofu in 3/4 inch thick slices (like little steaks)
Create Wet Marinade by combining:
1/2 cup olive or sesame oil
juice of one lemon
2 tbl Bragg or to taste
1/4 cup nutrional yeast
2 crushed garlic cloves (optional)
2 tbl finely chopped ginger
1 tsp Mex Chili powder
1/4 tsp cayenne
1/2 cup fresh, finely chopped basil leaves
Marinate tofu in the sauce for as long as possible, either morning
of same day or the night before.
Creat Dry Marinade:
When you are ready to bake the tofu, i.e. 25 min before serving,
Use your fingers to press marinated tofu slices into dry mixture.
1 c sesame seeds
1/2 c nutritional yeast or 1/2 c bread crumbs or a combination
Bake tofu on metal cookie sheet close to the top of the oven
until first side is crispy than turn over and brown other side.
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