Mock Chicken Tofu
Mock Chicken = fake chicken (though I think it’s much better than chicken) Tofu
I’ve been eating and making Mock Chicken Tofu for many many years, so I feel like when I say I am a mock chicken tofu expert, I really mean it. My mom used to make this for us a lot as kids and it was my favorite dish. So when I started cooking as a teen this recipe was naturally one of the first things I wanted to make and perfect. If you’re weird about tofu I guess you could use chicken or tempeh but I can’t guarantee the same deliciousness of tofu. If you try it though, let me know!
Yields: 4-6 servings as main
1 package 16 oz. extra firm tofu, drained and pressed for 2+ hours, diced into even cubes
1 small maui onion, chopped
1 tbsp olive oil
1 tsp spike seasoning
2 tbsp shoyu or Braggs aminos
¼ c - ½ c nutritional yeast
First and foremost, press that tofu. I like to stack a bunch of plates on top of the tofu, nearby the sink so you can easily drain often.
Once tofu has released most of its extra water, heat a medium frying pan with the olive oil.
Add the onion and tofu.
Continue cooking until the tofu has evenly golden brown sides.
This takes anywhere from 10-15 mins. Make sure you toss the tofu often to avoid burning.
Sprinkle the spike and Braggs on the tofu and turn off the heat. Toss to evenly coat.
Add ¼ cup of nutritional yeast to coat. Before serving add some additional nutritional yeast if desired.
Growing up we often served this with steamed broccoli and brown rice. Now I like to add some fresh avocado as well.