Jenny's "Tastes Like Chicken" Tofu
- 1 block firm tofu (15 ounce) (press tofu to drain excess water)
- vegetable oil
- soy sauce
- nutritional yeast
- press tofu to drain excess water…
- Cut tofu into cubes. Lightly oil a frying pan or skillet and place over high heat. Add tofu and saute until golden brown. Sprinkle lightly with soy sauce and saute briefly to further brown tofu. Remove from pan or skillet.
- Rinse and wipe skillet. Lightly oil and place over high heat…allow oil to get very hot. Add tofu and saute with spatula until browned. Sprinkle with soy sauce to taste.
- Sprinkle with yeast flakes to coat tofu cubes and saute for a few seconds…remove from heat and serve!
Jenny says that her producer, Mike Mogis, taught her a lot about vegan cooking. Smother this gravy on brown rice, vegetables, “tastes like chicken!” tofu, or mashed potatoes.
- 3/4 cup nutritional yeast flakes
- 3/4 cup whole wheat flour
- 1 3/4 cup hot water
- 1/2 cup soy sauce
- 1 cup vegan margarine (2 sticks)
- 2 tablespoons vegan worcestershire sauce (see recipe)
- 2 cups soy milk
- In a large saucepan over medium heat, melt margarine. Stir in flour and yeast until blended….whisk constantly for four minutes. Whisking is important to avoid burning. Add soy milk gradually.
- Combine soy sauce, water, and vegan worcestershire add to gravy gradually. Blend well. If too thin, continue cooking to thicken.
Vegan Worcestershire Sauce
Regular worcestershire sauce is not vegan, so shop carefully, or make your own using this recipe.
- 1/2 cup apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon pepper
- Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
- Store in the refrigerator. Makes about 3/4 cup.
About this Artist
Rilo Kiley (Jenny Lewis)
Rilo Kiley consists of Jenny Lewis (keyboard, guitar, vocal), Blake Sennet (guitar, vocals), Pierre de Reeder (bass, guitar), and Jason Boesel (drums). They have been making charming and evocative rock music out of their home base in Los Angeles since 1998, and they spend an uncanny amount of time on the road. Jenny also sings and tours with The Postal Service.
About the interview
This was the very first interview I did for Cooking with Rockstars (then called “The Jenville Show”). The only quiet place we could find to shoot was a chilly streetcorner. Little did I know this would become a recurring theme.
All content copyright © Jennifer Robbins and Jenville Productions