No Whey, José!

Created by Chelsea’s dad, these marinated tofu cutlets have been at the center of our Thanksgiving feast for over a decade. They’re great for any day of the year alongside a nice pile of Italian Style Green Beans or mashed potatoes or pretty much anything you want!

One block extra firm tofu

1/3 cup onions, finely chopped

1 teaspoon garlic, minced

1 teaspoon fresh ginger, minced

1/4 teaspoon oregano

1/4 teaspoon basil

1 tablespoon olive oil

1/2 teaspoon lemon juice

1 teaspoon balsamic vinegar

1/2 cup nutritional yeast

Vegetable oil for frying

Drain and press tofu, then slice into 1/2″ thick cutlets. Sautee oil and onions. Add garlic and ginger. Remove from heat. Add oregano, basil, oil, lemon juice, and vinegar and mix well. Spoon marinade over sliced tofu in a tupperware, turning until well coated. Place in refrigerator for at least 30 minutes to an hour (the more time it marinates the more flavor will be absorbed into the tofu). Shake the container every 15 minutes or so to make sure it’s evenly coated. Remove tofu from marinade. Put nutritional yeast in a shallow bowl and coat each side of the tofu cutlets. Shallow fry in vegetable oil until crispy and golden brown.

Serving Suggestions:

• These are great with a nice vegan gravy, although Chelsea loves them just with ketchup.