Basic Baked Tofu
Versatile baked tofu recipe to use in endless vegetarian ways.
What To Do With Your Baked Tofu
* Serve with pasta and steamed veggies, with a little tomato sauce and parmesan cheese
* Serve with rice or quinoa and steamed veggies
* Add to a salad for a meal in a bowl
* Combine with sauteed veggies and salsa in a wrap
* Add to a veggie casserole or stew
* Serve on a bun with fixin's and fries
* Store in a covered container for sandwiches
Baked Tofu Ingredients:
1 lb firm tofu, sliced in eight even slabs
Marinade:
1/4 cup white cooking wine
2 Tbsp vinegar (balsamic or apple cider or a mixture)
1 Tbsp toasted sesame oil
2 Tbsp Tamari soy sauce
1 tsp sugar or agave syrup
1/2 tsp liquid smoke
1 Tbsp minced fresh garlic OR 1 tsp garlic powder
2 Tbsp minced onion OR 1 tsp onion powder
1/2 tsp cumin
1 tsp coriander
fresh ground black pepper
Optional:
1/4 tsp cayenne pepper
1 Tbsp minced fresh ginger OR 1 tsp ground ginger
chopped scallions
- Put all the marinade ingredients in a jar, screw the lid on tight, and shake until well mixed
- Press the block of tofu between an old dishtowel or paper towels to remove any excess water
- Slice the tofu in 1/2 inch slices, and lay side-by-side in a flat baking pan
- Spread the marinade over and under the tofu slices
- Cover and marinate 1 hour or more in the fridge, turning once or twice if possible
- Preheat the oven to 375 degrees
- Drain off the excess marinade
- Bake 30 minutes
- Turn over halfway through the baking
- Less baking time, if it looks very done halfway through
- Broil for a few minutes on each side to give the baked tofu a crusty finish
Per Serving: 166 cal, 7g carb, 10g fat, 266mg sodium, 2g fiber, 14g protein, low cholesterol, good source Vit. K, calcium. Estimated glycemic load 4.