Baked Seasoned Tofu

1 block extra-firm tofu, pressed and drained (choose organic/non-GMO)

2 Tbs. coconut amino 

2 Tbs. vegetable broth

sea salt

Kelp flakes

Old Bay Seasoning

2 Tbs. olive oil

2 Tbs. earth balance

Lemon slices

Cut the block of tofu in half and then cut each half in two width-wise. You should have 4 thin rectangles. I used a 1.75 inch-cookie cutter to press 2 circles out of each rectangle of tofu. Save the leftover tofu pieces for a stir-fry or tofu scramble

Combine the coconut amino and the broth in a shallow bowl. Marinate the scallops for at least 30 minutes. Remove them from the marinade and pat the scallops dry with a paper towel. If they are wet, they will not sear in the pan. Sprinkle the scallops with a bit of salt, kelp flakes and Old Bay Seasoning on both sides.

Heat a large skillet over medium-high heat. Add the vegetable oil and the butter to the pan. When the butter melts, carefully place each scallop in the pan. You should be able to see the bottom of the scallop browning.

After about 4 to 5 minutes, carefully flip the scallops over and cook on the other side. While the 2nd side is cooking. You should see the sides of the scallops turning brown like pretty rings. Remove from the pan with a slotted spoon and place on a paper towel to drain before serving. Sprinkle lemon juice and serve with vegan tartar sauce. I use soy free veganaise