Flip over tofu strips and cook until other side turns brown.
Flip over the tofu and sprinkle the rest of the spice powder.
Not exact matches
Flip tofu over and add more marinade.
Pour the glaze
over the
tofu and let sit for 30 minutes (or longer) to marinate,
flipping halfway through.
Bake in the oven for 40 minutes,
flipping each piece of
tofu over at the halfway mark.
Bake for 20 minutes then
flip the
tofu over.
Flip over each piece of
tofu and bake for 20 - 25 minutes more.
Pour the mixture
over the
tofu and
flip each slice to evenly coat all sides.
Bake for 15 minutes, then
flip the
tofu pieces and spoon any reserved marinade
over them.
To bake, cover with foil and bake for 30 minutes,
flipping the
tofu over halfway through cooking time.
Brush some Yoshida sauce on the
tofu pieces,
flip them
over, pan fry for a minute, brush on more sauce, and fry the second side for one more minute.
Spray a shallow 9 - inch pie dish and set aside - Crumble
tofu in a large bowl with your hands until it looks like feta cheese - Stir in nutritional yeast, mustard, onion and garlic powder, turmeric, plus salt and pepper until well combined - Mix in veggies - Transfer mixture to pie dish and pat down firmly with a spatula until nice and tight - Bake for 20 - 25 minutes until the top is firm and slightly brown - Let frittata cool for 5 minutes on the counter before serving - Place a dish
over top and quickly, but gentle,
flip frittata out Blueberry Spelt Pancakes (from Engine 2 Diet) Who doesn't love pancakes?
Combine soy sauce and sesame oil in a shallow container and place
tofu triangles in container,
flipping over and moving around so
tofu is evenly coated.
In a non-stick or cast iron skillet
over medium heat fry your coated
tofu for approximately 10 minutes, or until browning on all sides;
flipping every few minutes.