Welcome to the second part of my series “Tofu Plates!” This butter garlic tofu tastes like chicken to me, but then again, I haven’t eaten chicken in 15 years, so I completely forgot what it tastes like. 🙂 Using butter is a must in this recipe! I have three different sides you can eat with this to make it a great weeknight meal!

I hope you enjoy!

Tip: using the scrapes for tofu scramble. Be sure to store the scrapes in water!

GARLIC BUTTER TOFU

Cook Time: 6-8 minutes
Prep Time: 15 minutes
Total Time: 23 minutes
Serving Size: 3 chicken cutlets
Total Servings: 3

Ingredients:

1 14 oz extra firm tofu
1 -2 tbsp cornstarch
3 tbsp vegan butter
3 garlic cloves, minced
1 vegan chicken bouillion
1 tsp vegan Worcestershire sauce

Directions:

1. Drain the tofu with a book or press for ten minutes.
2. Heat 1/2 cup of water and mix it with the chicken bouillon and the Worcestershire sauce.
3. When the tofu is finished draining, cut three rectangles lengthwise. Shape these rectangles into cutlets.
4. On a plate, add the cornstarch and coat all the sides.
5. Add the butter in a medium to large pot.
6. Once butter is melted and slightly sizzling, add the cutlets. Cook for 3-4 minutes on each side, ensuring they have a golden brown color.
7. Add the garlic and let cook for 10-30 seconds. Be sure to not not burn the garlic, as the pot might be hot and it’s easy to do!
8. Once the garlic starts to change color, usually within 10-30 seconds, add the broth mixture. Cook for 5-10 minutes until the broth is completely reduced.

SIDES OPTION 1

• Mashed Potatoes
• Brown Gravy (store bought)
• Peas (see below)

Cooked Peas

1 cup frozen peas
1 tbsp butter
1/2 tsp salt

1. Add 1 cup of water to a small pot.
2. Bring to a boil and add the peas, butter, and salt.
3. Cook for about 5 minutes, according to package directions.

SIDES OPTION 2

• Yellow Rice (store bought)
• Mustard Greens

Mustard Greens

• 4 bunches of mustard greens
• 2 large garlic cloves
• 1 tbsp extra virgin olive oil
• salt to taste

1. Remove the hard part of the stem on the mustard green. Layer them leaves and roll. Cut 1-2 inches.
2. Mince the garlic.
3. Heat 1 tbsp of olive oil on medium heat. Add the garlic and cook for about 30 seconds until the garlic is fragrant.
4. Add the greens and cook for about 10 minutes covered. Stir every 2-3 minutes.

SIDES OPTION 3

• Rice Pilaf
• Sauteed Frozen Spinach

Rice Pilaf

1 cup long-grain rice, rinsed
1 cup onion, diced
3 garlic cloves, minced
2 tbsp extra virgin olive oil
2 cups vegetable broth
1 tbsp parsley, chopped

1. Dice the onions and mince the garlic.
2. Rinse the rice.
3. Heat 2 tbsp of olive oil on medium heat on a large pot or large pan.
4. Add the onion and cook until transluscent, about 4-5 minutes.
5. Add the garlic and cook until fragrant, about 30 seconds.
6. Add the rice and allow it to toast to a light golden brown color for about 3-4 minutes. Stir occasionally.
7. Add the vegetable broth and bring to a boil. Once it’s at a boil, bring the beat to low, cover, and cook for about 20 minutes.
8. Meanwhile, chop the parsley.
9. Once the rice is cooked, add the parsley and fluff with a fork.

Sauteed Frozen Spinach

2 10-12 oz bags frozen spinach
1/2 cup onion, diced
2 garlic cloves, minced
1 tbsp extra virgin olive oil
1/2 cup vegetable broth
1 tbsp lemon
salt to taste

1. Dice the onion and mince the garlic.
2. On medium heat, heat the oil.
3. When the oil is heated (it will have a shimmer), add the onion and cook until transluscent, about 4-5 minutes.
4. Add the garlic and cook for about 30 seconds, until fragrant.
5. Add the spinach and vegetable broth. Cook about 5 minutes until cooked through.
6. Add the lemon juice and salt to taste.