Firm lowfat tofu; drained and cut into 1/4- to 1/2-inch cubes
2 Tasse
water
2 1/2 Esslöffel
Nutritional yeast
1/2 Teelöffel
Salt; or salt-free seasoning
1/4 Teelöffel
onion powder
1/4 Teelöffel
paprika
1/4 Teelöffel
garlic powdered
1 Prise
Parsley; dill, thyme, marjoram and turmeric
1/4 Tasse
red wine vinegar
1/4 Tasse
Weak chicken-flavoured broth
2 Esslöffel
Tahini
2 Esslöffel
lemon juice fresh
2 Teelöffel
Minced fresh dill; or 1 t dried
1 Teelöffel
Low-sodium tamari
1/2 Teelöffel
Salt; or salt-free seasoning
1 Teelöffel
basilicum dried
1 Teelöffel
oregano dried
1/2 Teelöffel
garlic powdered
die Zubereitung:
Place the first set of ingredients in a saucepan. Bring to a boil. Reduce the heat and simmer over medium heat, uncovered, for 20 minutes, stirring occasionally. Drain and place in a bowl. Whisk together the second set of ingredients until well blended. Pour over the tofu and toss gently. Cover and chill several hours, stirring occasionally to ensure the tofu cubes are evenly coated by the marinade. Store in the fridge (it keeps for a week or more), and drain before using.
