Exotic Tofu Strips With Rosewater and Herbes De Provence (Vegan)

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“I originally made this for a vegan dinner party and used 2 boxes of tofu so my measurements are scaled down to use just 1 box of tofu. I would not suggest olive or sesame oil, but rather a neutral or nutty oil such as canola, almond, or peanut oil. I used grapeseed for light deliciousness. I will include my draining shortcuts for tofu but feel free to use plate-press or your own method. The end result? Tasty and meat-like but with a delicate aftertaste!”

Ingredients Nutrition

  • 1 (17 ounce) packageextra-firm tofu
  • 1 tablespoon grapeseed oil
  • 1 12 teaspoons tamari, sauce
  • 12 teaspoon rose water
  • 1 teaspoon herbes de provence (more or less to taste, I just shook some in)


  1. Get your tofu properly dried out by either letting it sit out of the package between two plates, or do it the lazy way like I do which is to dry the brick of tofu off with paper towels and microwave on high for 2-3 minutes, blotting off all excess water when done and let it cool on the cutting board for a few minutes.
  2. Cut into 8-10 rectangular slices.
  3. Mix the oil, tamari sauce, rosewater, and herbes de provence (just shake in how much you want, 1 teaspoon is a rough estimate) together in a small dish until incorporated to make a baste.
  4. Brush a little bit of the baste onto a heavy skillet, and put down as many pieces of tofu as the skillet can hold. Brush the tops and sides with more baste.
  5. Let cook for about 5-6 minutes or until the bottom is browned and collected enouhg baste, and flip, cook another 5-6 minutes or until browned.
  6. If you want a chewier texture, let cook on each side about 8 minutes. 5-6 minutes is good for a softer texture.
  7. Ready to serve immediately! Can be easily reheated with microwave or stovetop, but also can be eaten cold-- I like my leftovers to have on sandwiches the same way one would use lunchmeat!

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