• *Make sure the tofu block has been frozen and thawed. This drastically improves the texture, and also helps the marinade to absorb all the way into the tofu.

Cutting the Tofu

• Cut the tofu in 3 equal slabs lengthwise. Cut them into chicken breast like shapes if desired by cutting off the corners, and rounding the edges. See photos for reference.
• Cut 4 or 5 diagonal lines into the top of each tofu piece.

Marinade

• In a shallow dish, add veggie broth, olive oil, onion powder, garlic powder, paprika, soy sauce, and poultry seasoning. Whisk to combine.
• Add the cut tofu pieces into the marinade and allow to sit for at least 1 hour in the fridge. Flip them halfway for equal absorption.

Cooking the Tofu

• In a non-stick pan on medium heat, add the tofu pieces and the marinade. Cook until the marinade has reduced.
• Keep cooking the tofu until it is golden brown on each side. About 2-3 mins per side. Add 1 tbsp of oil if needed to prevent sticking.
• Once the tofu is golden brown, move it over to one side of the pan to make room for the garlic butter.
• Add in the vegan butter and minced garlic into the same pan and cook for about 1-2 mins stirring constantly. Be careful not to burn the garlic.
• Add the garlic butter on top of each piece of tofu, serve and enjoy!