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Ingredients
  • 14 ounce ( 400 g) extra firm tofu pressed for at least 20 minutes
  • subheading: For the marinade:
  • 1 teaspoon soy sauce or tamari for gluten-free
  • 1 tablespoon hot sauce
  • 2 teaspoons oil
  • subheading: For spice coating:
  • 1 tablespoon nutritional yeast
  • ½ teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon Ground sage
  • 1 teaspoon smoked paprika
  • ¼ teaspoon celery seeds or use ½ teaspoon celery salt and use only ¼ salt earlier
  • ¼ teaspoon ground cumin
  • A generous pinch each of cinnamon, nutmeg and allspice
  • ½ tsp poultry seasoning or mix of ⅛ teaspoons each of sage, thyme, rosemary
  • 1 ½ to 2 tablespoons of cornstarch or tapioca starch
  • subheading: To serve:
  • vegan barbeque or vegan ranch or hot sauce or dips of choice
  • Garnish cilantro or green onion
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