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Base Chicken-Style Seasoned Tofu

A base method and marinade for transforming tofu into a savory, chewy, chicken-like texture and flavor using freezing, pressing, and a poultry-inspired seasoning blend.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Dinners, Main Course
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 14 oz extra-firm tofu frozen and thawed (optional), then pressed
  • 1 cup hot water
  • 1 vegan "chicken-style" bouillon cube or 1 tablespoon vegetable bouillon paste
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning or a mix of dried sage, thyme, and rosemary
  • 2 tablespoons olive oil
  • ¼ teaspoon black pepper

Method
 

  1. Optionally freeze the tofu block for at least 24 hours, then thaw completely.
  2. Press the tofu for 20 to 30 minutes to remove excess water.
  3. Tear or cut the tofu into pieces.
  4. Dissolve the bouillon in hot water, then whisk in soy sauce, nutritional yeast, garlic powder, onion powder, poultry seasoning, olive oil, and black pepper.
  5. Marinate the tofu for at least 30 minutes, or up to overnight in the fridge.
  6. Cook using your preferred method: pan-sear 3 to 4 minutes per side, bake at 425°F for 20 to 25 minutes, or air fry at 400°F for 12 to 15 minutes.
  7. Let rest briefly before serving.

Notes

  • Freezing and thawing is optional but creates a noticeably chewier, more meat-like texture.
  • Pressing is essential regardless of whether you freeze the tofu first.
  • Tearing instead of cutting creates a more meat-like appearance and texture.
  • Marinating longer significantly improves flavor penetration.