A year ago, I wouldn’t touch tofu with a ten twenty-foot pole. My palate has changed quite a bit in the past several years and foods I didn’t care for such as red bell pepper, pecans, tofu and avocado are now some of my all-time favorites. I’m not sure what exactly turned me on to tofu but the hot bar at Whole Foods certainly helped me along 🙂 When I topped my random lunch container off with cubes of baked tofu awhile back, I couldn’t stop eating it…ok, where had tofu been all my life?!?
If you know how to cook it properly, tofu definitely tastes delicious! Before, I’d always thought it was a bland, strange meat replacement but I actually crave tofu these days…and I have to limit myself as I keep reading that too much soy (or anything in excessive for that matter) is never a good thing. Plus, it’s an easy and inexpensive meat-free option when I feel like a light meal or a protein-filled snack.
Give this recipe a try, it’s good serve both hot and cold! I love it when dishes are good out of the oven and straight from the fridge. The marinade bakes into the tofu so it’s not a saucy dish. Add cubes to stir-fried veggies and serve over rice, toss on a salad, as a sandwich filling, with cooked quinoa, in a rice paper wrapper or just pop them in your mouth like you would bites of chicken or cheese 🙂
Confession: you know I love tofu when I can’t stop eating it straight off from the pan, and before I get to snap photos…
Easy Baked Tofu (adapted from Allrecipes.com)
Ingredients
1 16 oz package organic, non-GMO extra firm tofu
3 Tbsp gluten free low sodium soy sauce, tamari or Bragg’s liquid aminos
2 Tbsp honey (agave or maple syrup can be subbed for vegan)
1 Tbsp rice wine vinegar
1/2 tsp sesame oil
1 tsp ground ginger
1/4 tsp garlic powder
couple dashes of cayenne pepper or crushed red pepper
olive oil spray
chopped green onions/scallions for serving
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil or use a silicone mat.
2. Slice tofu into 1/2-inch slices, and gently press excess water out of tofu (use tofu press or place between paper towels and put heavy weight on top for 10 minutes). Cut sliced tofu into 1/2-inch cubes.
3. In a bowl, stir together the soy sauce, honey, vinegar and oil. Stir in ginger, garlic powder and red pepper. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
4. Place the tofu on the baking sheet in a single layer. Spray tops with olive oil (I use the Misto) and bake in a preheated oven for 20 minutes. Turn tofu, and bake until the tofu turns golden brown, about 20 minutes more or until develops a nice crisp crust. Enjoy!
