Tofu Lunch "Meat"

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

15-16 oz block Extra firm tofu or super firm tofu

1 cup water (plus more as needed)

2 tablespoons Better than bouillon veggie base (or one of their other vegetarian flavors)

3 sprigs fresh thyme (or other fresh herbs)

½ teaspoon of freshly cracked black pepper

Directions

If you’re using extra firm tofu, press it to release excess moisture. Super firm tofu does not need to be pressed. Prep the tofu by thinly slicing it with a vegetable peeler. You can make the slices as thin or as thick as you would like. Repeat until the whole block of tofu is sliced.

In a large skillet over medium heat, add in the water and the better than bouillon. Mix until dissolved and fully combined and then add in the thyme and the tofu strips in an even layer in the pan.

Bring to a gentle simmer and let the tofu cook for 20 minutes, checking on it every few minutes to ensure there’s still enough liquid in the pan. You just want to maintain a thin layer for the tofu to simmer in. Add more water + bouillon as needed.

Remove the tofu from the liquid and let cool. Store leftovers in the fridge for up to a week and ENJOY!

Nutrition

• Calories: 91 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Sodium: 35 mg
• Total Carbohydrate: 3 g
• Dietary Fiber: 1 g
• Total Sugars: 0.3 g
• Protein: 10 g