Whole Block Deli Tofu
Ingredients
- Whole block tofu, extra firm or firmer
- Vegan yogurt, oil, or mayo (to coat a thin layer)
- Seasoning blend of choice (that will stick to the yogurt)
- Egged nutritional yeast with black salt, onion powder, and garlic powder (for the "eggy" tofu)
- House Grand steak seasoning (for the steak tofu)
- Texas barbecue rub (for the barbecue tofu)
- Shaved red cabbage (for tacos)
- Vegan cheese (shredded, for tacos)
- Green onion (chopped, for tacos)
- Lime wedges (for tacos)
- Coriander/cilantro (for tacos)
- Sriracha (optional, for tacos)
- Barbecue sauce (optional, for tacos)
- Taco shells
Instructions
- Preheat oven to 200°C/400°F.
- Open and drain the tofu blocks (no need to press).
- Place tofu blocks in a bowl and coat with a thin layer of vegan yogurt.
- Divide the tofu blocks into three separate bowls.
- Season the first block with the egged nutritional yeast blend, ensuring all sides are coated.
- Season the second block with the steak seasoning, ensuring all sides are coated.
- Season the third block with the Texas barbecue rub, ensuring all sides are coated. Don't be afraid to over-season.
- Place the seasoned tofu blocks on a pan lined with parchment paper.
- Bake for 30 minutes, then check. Adjust and bake for another 20-30 minutes at 185°C/350°F, until done.
- Let cool, then slice as thick or thin as needed.
For Tacos (Optional):
- Heat up taco shells.
- Spread a little vegan yogurt on each taco shell.
- Add a small amount of shaved red cabbage, vegan cheese, and green onion.
- Add slices of the steak, barbecue, and eggy tofu to the tacos.
- Squeeze a little lime on each taco.
- Garnish with coriander/cilantro.
- Add Sriracha or barbecue sauce to tacos as desired.
Video Description
Now serving these amazing and SImple Whole BlockBuster Tofu Classics.
Looking for a tasty, plant-based, and vegan solution for lunch and mealtimes when in a rush, that doesn't break the bank and fills you up with the good stuff?
Here is what I eat during the week that is easy, high in protein, healthy, versatile, and always delicious. It gives me creative freedom and fills my belly. This is a fantastic, everyday, EASY, delicious tofu recipe to make and have on hand. Oh yea and this is a whole food plant based no oil one for the win and is organic and gluten-free too. BOOM.
https://dereksarno.com/
link to DIY nutritional BEAST seasoning blends https://youtu.be/MAF0WXkZnVU?si=CF04XYDwfyodIGgl
Credit for upcoming short film announcement and some of the photography shown:
channel: https://www.youtube.com/@UCvH4DYRnJibHELnh_wCpiIw
Website: https://www.oh-brother.co.uk/
Want to support? Support by trying more mushrooms from local mushroom growers and retailers, all kinds, especially the more exotic ones like Brown Oyster, King Oyster, Lion's Mane, and Maitake. Most importantly have fun and here is a playlist of amazing mushroom Recipes: https://www.youtube.com/playlist?list=PLs4BDq9QT73o27w2fwrk_qGYu-sOv7G5_
Grow kits are also a fun and great way to learn and grow your own. Check online for a local delivery grower.
Mushroom companies I have worked with in the upcoming video releasing soon:
Smithy Mushrooms: https://smithymushrooms.com/
The Little Mushroom Company: https://thelittlemushroomcompany.co.uk/recipes.php
TOFU BLOCK DELI RECIPE
Whole block tofu, extra firm or firmer.
Vegan yogurt, oil, or mayo to coat a thin layer.
Seasoning blend of choice that will stick to the yogurt.
Roast for 30 minutes at 200°C/400°F. Check, adjust, and bake another 20-30 minutes at 185°C/350°F until done.
Let cool and slice as thick or thin as needed. Great and easy for quick sandwiches, wraps, tacos, salads, or a quick snacky meal. Sky’s the limit.
Thanks for being a beacon of kindness in the world and for eating more plant based.