2 tbsp. nutritional yeast
8 small fresh bay leaves
4 tbsp. olive oil
Salt, black pepper
1 tbsp. balsamic vinegar
1 tbsp. marsala wine
1. Place the tofu between 2 flat plates and 1 place a 1-lb. weight, such as a large can of vegetables, on top to remove any excess moisture from the tofu. After 1 hour, drain off the water and cut the tofu into 1/2-in.-thick slices. Dust both sides with nutritional yeast.
2. Wash and dry the bay leaves. Then crush them lightly in your hands or tear them slightly at the edges.
3. Heat the oil in a heavy pan, add the bay leaves and sauté them for 4 min. 5 Add the slices of tofu and brown them on both sides. Simmer for 3-4 min. over low heat then season with salt, pepper; balsamic vinegar and marsala wine.