Mock Chicken Tofu

Overall rating: 4.0 stars 9 Ratings     Recipe added by Kaya
Category (vegan): Tofu, Meat Alternatives, Appetizer
Serving Size:
Recipe Servings3-4
Prep Time:
Recipe Prep time15 mins
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Mock Chicken Tofu

Ingredients

1 block firm tofu
2-3 teaspoon oil, safflower or olive
1/3-1/2 cup nutritional yeast
1/2 teaspoon black pepper
2 teaspoon Spike seasoning salt
2 tablespoon soy sauce or braggs liquid aminos

Instructions

Drain and cube tofu, and set aside.

Heat oil in a frying pan on medium-high heat. When hot, add cubed tofu and allow to cook for about 5 minutes, without turning. The cubes should have a light brown crust.

Turn cubes over. Cook for 5 minutes on the other side.

Turn off heat. Add remaining ingredients. Toss cubes in pan to mix, and let sit for 5 minutes. Serve hot.

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5 comments

Posted on 08 / 17 / 2009 report abuse
Hi funchy: Spike seasoning is a brand that makes cooking spices. You can find it at most grocery stores and markets. However, you can also make your own spices blend by combining ground black pepper, salt, oregano, thyme, paprika, etc... or whatever you fancy.
Posted on 04 / 30 / 2013 report abuse
I've tasted this mock chicken tofu dish, and I was definitely impressed. The tofu has slight crunch, and the flavor profile resembles a bit like a salted chicken, except it's golden tofu and better! This dish goes well with some rice or grains. Try it!
Posted on 04 / 30 / 2013 report abuse
What is "spike" seasoning? What kind of seasoning is it? Where can I buy it? Is there a more common equivalent?
Posted on 12 / 03 / 2013 report abuse
I just used this recipe and made "chicken" tacos! I put the "chicken," avocado, salsa, and lettuce in a couple warm whole wheat tortillas. Yummmmyy!!! Great recipe, thanks! :)
Posted on 12 / 03 / 2013 report abuse
I made this dish for my girlfriend the other day, and we loved it. Problems I had were my pan was too small to accommodate all of the tofu properly and the stove at the place i rent is horrible, so it took a little longer, and I found using firm tofu still may be a little too soft. I'm going to try again using extra firm and see how that goes, but flavor wise no complaints. I didn't bother using the measurements listed on here, as eyeballing it made it more comfortable to me. My preparation consisted of simultaneously cooking red bell peppers and yellow squash in another pan, with the same exact process as the tofu. Eventually I combined them and cooked them together, serving them on a dish with three Belgian endives. Delicious.

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