Vegan Chicken Steaks
1 block of firm tofu
chicken-free flavor seasoning
vegan mayonnaise (with or without garlic)
oil (preferably flavored)
Drain the tofu, press with kitchen towel and slice thinly into long steaks. The slices should be no more than 3/4 cm thick.
Mix some flour, chicken free seasoning and yeast flakes together in a bowl. There must be enough seasoning so that the flour does not look pure white anymore. Add 1/2 teaspoon or so of garlic powder. For a kick, add a pinch of chili powder.
Dip the tofu slices into the soy sauce and leave to one side.
Mix the mayonnaise with a small amount of soy sauce and a very small amount of oil. Mix up so that the mayo goes a creamy coffee-brown.
Lay the tofu slices in a row, and with your fingers, smear the flavored mayo across the top. Leave for a few moments, turn the slices upside down and add mayo to the other side.
Sprinkle a considerable amount of the seasoning you have just made over the top of the slices. Then flip them over and repeat on the other side. Don't over-do the seasoning to the point where the slices appear too dry.
Place them on a lightly oiled baking sheet and add a little more of the actual chicken free seasoning to the top and a pinch of salt.
Place them in a 180 degree oven for fifteen minutes, then flip them over and bake for another 15 minutes.
You can use these in a sandwich or serve with rice and veg as part of a meal---or be like me and eat them on the spot.
Be warned, this is serious comfort food oozing with calories! Yum! Make healthy alterations if you want :-)
UK vegans- you'll find the yeast flakes in any good independent health store.