Jan 11, 2021

making savory tofu

Welcome to Making Mondays, dear Readers! 

Today's Making Monday recipe is this meatless, vegetarian, and vegan Savory Tofu. This is an easy take on my Marinated Tofu recipe that is from Everyday Vegan Eats; it is adapted to use the Easy Savory Broth Mix.

This tofu can be fried in the air-fryer or pan sautéed. It is perfect for any place you would like a chicken-style flavor and bite. Since the tofu is not marinated overnight or for a long period of time, it can be ready for use in a dish anytime.

The tofu can either be stored in the marinade for later frying or fried up and stored. It is perfect for snacking or adding to salads. 

This recipe takes a neutral tofu and transforms its texture and flavor in no time. It is easy and fast to make, so anytime you need a flavorful protein, head to this recipe. 

Below is the step by step.


(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Making Savory Tofu

Makes about 2 1/2 cups; doubles easily 


1. Tofu: Press the tofu for 15 minutes, up to overnight. Cut into 1/2-inch cubes.  

14-ounces firm or extra firm tofu

2. Liquid flavoring: Add the ingredients to a medium pot, bring to boil, add the Tofu and reduce to simmer. Simmer for 10 minutes. Remove from heat and set the tofu aside with the liquid for 10 minutes, or store the tofu with the liquid for up to 5 days. Keep in the refrigerator once cooled. 

2 cups water

1 tablespoon Easy Savory Broth Mix

1 tablespoon nutritional yeast flakes

1/4 teaspoon salt

3. Sautee: Heat the oil in a large skillet over medium heat. Add the drained Tofu and cook, stirring as needed, until golden, about 10 to 15 minutes. Alternatively, spray with oil and air-fry 400F for 5 to 10 minutes. Use in recipes or serve as is. If storing for later use, store in an air-tight container for up to 3 days.

1 tablespoon olive oil

© 2021 Copyright Zsu Dever. All rights reserved.

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  1. I made the tofu from EVE a while ago and it was so good, I couldn't stop snacking on it. It's a miracle any made it into the actual dinner I was making.

    1. Thank you, Susan! It is always wonderful to have feedback! I have been known to do the same thing, btw - snack away the tofu, right from under the recipe :)


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