Ingredients:

  • 14 oz (400g) firm tofu, drained and pressed
  • 2 tbsp (30g) unsalted butter (or vegan butter)
  • 1 tsp (5ml) soy sauce
  • 1 tsp (5g) garlic powder
  • ½ tsp (2g) salt
  • ¼ tsp (1g) black pepper
  • 1 cup (240ml) heavy cream (or coconut cream)
  • 2 tbsp (30g) cream cheese (or non-dairy cream cheese)
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (12g) nutritional yeast (optional, for a cheesy flavor)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Slice the pressed tofu into ½-inch thick slabs.
  2. In a mixing bowl, combine melted butter, soy sauce, garlic powder, salt, and pepper. Gently toss tofu slices in the marinade until evenly coated.
  3. Arrange the marinated tofu in a single layer in a baking dish. Bake for 25 minutes or until lightly browned, flipping halfway through.
  4. In a saucepan over low heat, combine heavy cream and cream cheese. Whisk constantly until smooth and heated through.
  5. Stir in lemon juice and nutritional yeast, and remove from heat.
  6. Pour the creamy sauce over the baked tofu slices in the dish. Return to the oven and bake for an additional 10 minutes until bubbly.
  7. Remove from the oven, sprinkle with chopped parsley, and let cool slightly before serving.