Vegan Lemon "Chicken"

This is another one of my favorite recipes. Like most of my favorites, it’s quick, easy, delicious, and of course, it’s vegan. The recipe comes from Instead of Chicken, Instead of Turkey, by Karen Davis, published by Book Publishing Company, Summertown, Tennessee, page 85.

Vegan Lemon "Chicken"
serves 4

1 pound tofu (I think firm works best)
1 teaspoon minced fresh garlic
½ cup chopped scallions
2 teaspoons olive oil
1 tablespoon flour
1 tablespoon nutritional yeast flakes
2 tablespoons lemon juice
2 tablespoons soy sauce

Cut the tofu into small cubes. Mix the flour and yeast in a bowl. Mix the lemon juice and soy sauce in another bowl. Stir-fry the tofu, garlic, and scallions in olive oil in a hot pan for two minutes.

Sprinkle the flour and yeast over the tofu, and stir fry for two more minutes. Add the lemon juice/soy sauce mixture, and stir until the liquid is absorbed.