Recipe: 2 Cups nutritional yeast 2 Tbsp sea salt 2 Tbsp garlic powder 2 Tbsp onion powder 2 Tbsp thyme 2 Tbsp celery seed 2 Tbsp sage 2 tsp rosemary 2 tsp tarragon 2 tsp marjoram 2 tsp black pepper 2 tsp paprika 1 tsp turmeric 1 tsp ginger powder Neutral vegetal oil Medium firm tofu, torn into pieces Optional: small fingerling potatoes Tear tofu into chunks, roll in blended unturkey spice blend, coat in oil, and place on the sheet pan. Do the same for the fingerling potatoes, if including them. Bake at 425°F (218°C) until preferred doneness is achieved. Serve over salad if you like.
Ok just made this using leftover un-turkey seasoning from the fall and OH MY GOD. I’ve made the unturkey a couple times already and do love it. It’s a real labor of love, but so worth it. I gotta say though, this way was so much faster and also very very satisfying. Despite zero marinating, the outside coating delivers insane flavor. I used firm (not extra firm) tofu and out of the oven, this was oh-so succulent and juicy. I had to restrain myself from devouring the whole pan I made. I could even see my non-vegan, tofu fearing relatives digging this.
I made it too and it's so amazing. The seasoning is extremely tasty. This is my favorite tofu recipe. It's perfect for holiday dinners . They look amazing people would try and be amazed.
Absolutely thrilled with your channel. As I was watching you demonstrate the process, I was thinking what an honor it is to have the FABULOUS Miyoko Shinner at our fingertips. LOVE your farm...and all the gentle souls you have roaming around.
I just bought your book immediately.. ❤ Your books are so easy to understand. 😊 Your recipe books saved my life over 10 years ago, when I first went plant based. I love how you go back and refine recipes on video and or update new findings with flavor and consistency with vegan cheeses on blogs or vlogs. One of the things about you, is that you truly care about what you do. The win win for me, is that I’ve saved thousands of dollars by making vegan meats, cheeses, yogurts, condiments and more from stratch. But, when I’m in a hurry, your Miyokos brands at the store and competing forager brands are what I cave into purchasing. Thank you Miyoko. I hope your family knows what a treasure you are.
I am one of the ancient ones who have your Now and Zen cookbook. I heard you at a VegFest type gathering in the early 90s. I’m not sure if it was actually called that, or maybe it was at a Fair, can’t remember. But, I do know that I was impressed with you and your work and have enjoyed seeing your hard work lead to success. Your tofu bourguignon has always been a favorite! Thank you for being one of the vegan pioneers.
My daughter and I just made this and it is AMAZING. Couldn’t get medium tofu, so we used firm tofu. Love the flavors in the unturkey seasoning. Yum! I’ll make this again.
Thank you for sharing your spice recipe. I am a vegan and I LOVE tofu and it is a mainstay in my everyday diet. I will definitely try this recipe and am sure I will absolutely love it!
"From my first book back in 1990, when some of you weren't even born" Miyoko, I wasn't born yet and I had no idea you've been a vegan trailblazer for longer than I've been alive. I'm amazed.
I made the unturkey seasoning and then used it on tofu. It is soooo good. I was ready to give up on baked tofu. I’d tried a few of the recipes with the cornstarch based coating and it wasn’t for me. This though, is it!!!! Thank you so much. Faith restored…in tofu!
This is LOVELY! I second the question though. How would you alter the recipe if not using oil? I thought of adding ground nuts to the coating.... should work?
You could try rolling the tofu in an egg substitute, or just a mixture of tapioca flour or corn starch and water and then rolling in the spices. If you can have a little oil you could lightly spray with cooking spray to get it to brown in the oven.
I saw a RU-vid video where the guy was making baked tofu. He dipped it in the dry ingredients and then he said to just let them sit for like 10 minutes. The moisture in the tofu has a reaction that makes them really crispy without needing to drench them in oil like this recipe. I saw this woman do a live cooking demo in Las Vegas with Chef AJ. I'm shocked and dismayed that she is absolutely drenching the tofu in the oil.
YOU could easily omit the oil and leave a positive comment for the fabulous content. I am SHOCKED and DISMAYED that you did not think of that on your own. @@debbicowan2728
I’m not a naturally good cook and it’s not something I love to do, even though I’ve been eating a healthy vegan diet for over a decade, but this is the BEST TOFU I’ve ever made!!!! Thank you so much-I’m going to est this all the time❤
. . . I just love your great recipes & your very clear instructions...of course I'm one of your biggest fans, mostly due to your most loving animal activism....my only question to any one of your fans or to you is if we can substitute all the oils you use with, maybe , aquafaba? God Bless You So Much. ... 🥰
What kind of OIL??? This is the first time I’ve seen you pop up on my RU-vid! I’ve done a lot of cooking but never cooked tofu. Seems like this would be a great first try ! You didn’t mention and I read the transcript what kind of oil?I’m guessing avocado oil due to 450 oven temp?? Thank you so much Miss Zen !!❤
Made this tonight with firm tofu.....oh so delicious!!! Will be using the seasoning for my mushroom dishes as well. I almost devoured the entire pan! Thank you, as I'm transitioning to more plant based eating!!!❤
The spice mix is really similar to the one I make for my tofu eggs except I add truffle salt and Trader Joe’s umami spice blend (and black salt.) Since eggs are basically poultry I find the addition of poultry seasoning to add to the mix adds to the egg taste. I’m definitely going to make up a jar of this! One way to keep onion powder from clotting up into a rock is to use granulated dried onion, or make your own from dried chopped onion. The larger bits seem to keep it fluid.
Now I'm having to use it for my husbands' popcorn. I went to the herb store, stocked up and shall be making more tomorrow. :D I'm also telling everyone I know. LOL
I never thought of just dunking tofu in seasoning mix. Could you do this with any seasoning mix like shirigami toragashi? I never know how much to use.
@inksslinks319 Why expect this busy person (M.S.) for the answer when you can simply compare the ingredients she listed with those in the book you already own? Or, better yet, just believe her when she said that the recipe is in that early cookbook. (Duh!) 🤪
Kinda embarrassed to say, I’m not a fan of nutritional yeast however, with the way you incorporated so many different herbs and seasoning in there I gotta give this a try!
How long to cook? I’ve got all the spices and will mix up tomorrow! Also… been waiting for pourable mozzarella to get back on the shelf at three local stores since first of the year! 😞 Will you ever fulfill your orders in northeast Tennessee?? Nothing at Kroger or Earth Fare or Publix…
@@leapintothewild thank you for sharing. I was hoping Miyoko makes one. I checked out Hellman's and the very first ingredient is Canola oil!!! Stopped reading right there ☠️
Check out @HealthyVeganEating, he did a short video of 4 different nut-free, oil-free vegan mayo recipes. I don't know if I can drop a link here but you should be able to find it. It's from July 2023.
I only recently discovered your channel. When I saw this video I immediately ordered all 3 cookbooks I found on Amazon!! This is simply brilliant! Thank you
@Miyoko Schinner Hi, Sub here! I’ve been vegan for a few years now and I’m always looking for new recipes. I made this recipe a few days ago… Actually twice as it was so delicious. I’m going to use nutritional yeast as the base for all my rubs from now on. Thanks for the great recipe.
Has there been a change in the manner that nutritional yeast is made within the last year or so that anyone has heard about? Totally love the stuff and have used it for years but starting to experience extreme intestinal distress whenever it's consumed. Very sad and hoping it's a process change and that some brand is still being made the original way.
That sounds rough. No, I've not experienced such not heard about a change. My go-to brand of nutritional yeast for about ten years has been Foods Alive.
i get my nooch from azure standard out of oregon they have delivery all over the country free delivery over $50 good prices lots of items organic and not i love the company
@@CharGC123- I am going to use "aquafaba" (the thick liquid from canned chickpeas) instead of oil. A lot of people have been using that instead of oil on other recipes and it worked out fine.
I followed this recipe exactly and it was not even close to crispy for me. It seems like the medium firm tofu has far too much water in it to crisp up. I baked at 425F for 35 minutes and it was still not crispy despite the fingerling potatoes being definitely done. Next time, I'll try ultra firm tofu, despite her preference for medium firm.
Just a follow-up to say that I tried ultra firm tofu the next time, and while it was more crispy it was nowhere near "crispy" like the sound you hear when she is eating it in the intro.
2 c nutritional yeast 2 T sea salt 2 T garlic powder 2 T onion powder 2 T thyme, dried 2 T celery seed 2 T sage 2 t rosemary, dried 2 t tarragon, dried 2 t marjoram, dried 2 t black pepper 2 t paprika 1 t turmeric 1 t ground ginger
ok folks here we go tmb's or tofu meatballs fine ground tofu bread crumbs and egg dats it make little melon balls of it and fry it and voila my fav and then theres the 1/2 tofu block that u butterfly cause u r going to stuff it later you then fry the whole piece immersed in oil for few minutes then put your veg stuffing in the pocket top with ur veg gravy and enjoy bye bye
