Kourtney Says:

While perusing through your recipes, I noticed that you use a lot of commercial meat substitutes and often aren't always impressed with them. Anyway, I make chicken-style tofu at home and I prefer it over the commercial types so I thought I'd send you the recipe:

• 1 lb tofu, sliced into 1/4 inch slices (I buy it at a chinese market in a tub of water, so I guess it's "regular" tofu)
• 2 tsp. vegetarian chicken bouillon
• 2 tsp. soy sauce
• 2 tsp. vinegar (I use herb-flavoured vinegar but it doesn't really matter)
• 1 tsp. each thyme and tarragon, or whatever herbs you like (use something that will go with the dish you are serving, or omit)
• 1 heaped Tbsp. nutritional yeast
• boiling water

Combine all the ingredients except the firm tofu. You'll need a cup or so of water, enough to cover the tofu in whatever container you're marinating it in. Put the tofu in a container with a lid, pour over the liquid and put the lid on the container. Marinate for about a day. (You can reuse the marinade once, but you should discard it after that.)

Preheat your oven (I use a toaster oven) to 400-425. Remove the tofu from the marinade and pat dry. Arrange the slices on a lightly oiled baking sheet. Bake for about 1/2 hour, turning once, until the slices are browned and lightly crispy around the edges.

I use these in a "chicken"-salad sandwich, "chicken" quesadillas and "chicken" stir-fry.

For beef, substitute vegetarian beef-flavoured bouillon, and instead of the herbs add some hot sauce and garlic.

I hope you enjoy it!