Veganizing Ray Ray

I happened to have the TV turned on as I was on the computer the other day, and Rachel Ray was making something that looked like it would be really good if only there wasn't chicken in it..........
love you, Ray Ray, even if you don't like tofu.

Roast Tofu with Lemon Sage Gravy

1 lb. tofu, pressed

2 T soy sauce

1 T EVOO

1-2 T nutritional yeast

1 T water

1 1/2 lemons, sliced

1 c green olives, pitted

10 bay leaves

1 large onion, sliced crosswise and then into wedges

Preheat oven to 450. Spray a large cast iron pan with oil (don't have a cast iron pan? Go get one - they are really cheap and they actually brown the tofu in the oven). Slice tofu crosswise into 8 slices, then cut slices in half to make 16 squares. Mix soy sauce, EVOO, yeast, and water. Dip tofu pieces (both sides) in the mixture and put in the pan. Top with sliced lemons, olives, and bay leaves. Roast for ten minutes. Remove from oven and spoon remaining soy sauce mixture over tofu. You can flip the slices to help them brown on both sides if you want, but it's not really necessary. If you do, don't let the other stuff drop to the bottom of the pan or it will burn. Roast for 10-15 minutes more. Make some mashed potatoes while the tofu is roasting.

Gravy

2 T Earth Balance
2 T flour
1 T nutritional yeast
1 T soy sauce
1/2 t sage
1 1/2 c water
juice of 1/2 lemon

Melt Earth Balance and whisk in flour. Cook for a few minutes, then add yeast, soy sauce, sage and water. Simmer until thickened, then add lemon juice and salt and pepper to taste. Serve over tofu and potatoes.

Dare I say Yum-o? This is also great cold the next day!