Instructions: I fry the slices after marinating , without the seasoning flour and eat hot or cold, delicious either way.

Prepare Breast of Tofu Marinade by combining in a 2-quart bowl: water, soy sauce, nutritional yeast flakes, crumbled sage leaves, or powdered sage, dried rosemary, dried thyme, onion powder. Instead of all or some of the traditional "poultry seasonings" (thyme, sage, rosemary, etc.), use cumin, coriander, basil, oregano, or whatever herbs are suitable for the dish you are making. For spicy Breast of Tofu, add as much Louisiana-style hot sauce to the marinade as you like. Rinse, drain and squeeze liquid from tofu that has been frozen. Cut into 1/2-inch thick slices.

Marinade the tofu slices for as little as a few hours or as long as a few days(in the refrigerator). Turn the slices or spoon over the marinade from time to time, or store in a tightly lidded container, and shake.

To cook, preheat the oven to 400 degrees, and coat the tofu slices in flour, following

Lay the slices in single layers, not touching, on two lightly greased, dark-colored cookie sheets (the tofu wont brown properly on shiny aluminum sheets). Bake until the bottoms are golden, about 15 minutes.

Turn the pieces over and bake until the other sides are golden, about 15 minutes more. Use immediately or cool on racks and refrigerate.

The slices will keep well wrapped in the refrigerator for several days.

Cold Breast of Tofu slices can be used as a sandwich "meat." Try them diced and mixed with celery and Tofu mayonnaise, for an excellent sandwich filling or hearty salad to serve on lettuce leaves. Serve hot slices topped with any sauce suitable for chicken or veal. Use in your favorite casseroles , or slivered in a chefs salad instead of chicken.

Seasoned Flour Mix together: 2 cups whole wheat flour or other grain flour 1/4 cup nutritional yeast flakes 1 tsp. salt 1 tsp. onion powder(opt.)

pepper to taste Store in tightly covered container in the refrigerator.

NOTES : This doesnt taste like tofu when it is done and that is just the way I
like it.

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