Baked Tofu

Yay to Plant-Based Protein! 🌱

I am so excited about this recipe. I pretty much wanted to create a versatile tofu recipe that brings a slight teriyaki flavor which can be paired with a variety of different dishes. 

Tofu was a recent discovery of mine really late into the "vegan journey". I actually was eating a lot of tempeh before I discovered and nailed my tofu recipe, now I can't stop cooking it.  

That being said, I had no clue were to start when it came to cooking tofu which makes this recipe such an easy, simple, beginner friendly recipe.  Tofu contains many health benefits such as: help relieve menopause symptoms, supports heart health, helps lower type 2 diabetes, increase metabolism, reduce risk of anemia and more! 

 

Pro Tips!

• Add 4-6 tbsp of cornstarch for a Crispy Tofu texture.
• Opt for Organic Tofu, it is a slightly healthier option when it comes to the amount of nutrients and minerals. 
• Have fun with the recipe! Add or remove any spices and herbs you'd like.

Tofu should last around 4- 5 days in a glass sealed container stored in the refrigerated. Perfect plant-based protein for meal prepping.

What to serve tofu with?

 I enjoy eating this tofu recipe as tacos/ burritos for breakfast to Buddha bowls for dinner. It is so versatile you can even add it on top of some pizza. 

LETS BAKE! 

Yield: 2-4

Author: Nikki Sanchez

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Baked Tofu

This super easy tofu recipe goes great with tofu tacos, tofu buddha bowls, breakfast tofu scramble, and many more other ways.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 1 Block Of Organic Super Firm Tofu
• 5 Tbsp Soy Sauce
• 4 Tbsp Coconut Aminos
• 4 Tbsp Olive Oil
• 1/2 Tbsp Rice Vinegar
• 1 Tbsp Maple Syrup
• 2 Tbsp Nutritional Yeast (*optional - for some B12)
• 1/2 Tsp Garlic Salt
• 1 Tsp Black Pepper
• 1/2 Tsp Cumin
• 1 Tsp Smoked Paprika
• *Salt (optional- to liking)

Instructions

1. Drain the Tofu: If you have a tofu press then perfect, let's use it! If you don't it's okay! The idea is to put weight on the tofu to release and drain the liquid out. The less water our tofu has the crispy our recipe will come out. I like to wrap my tofu in a kitchen towel and add a cutting board on top. Then safely begin to add heavy pots and pans on top of the cutting board (which is on top of the tofu). You want to leave the pressure there for about 15 minutes. Meanwhile, heat your oven to 400°F.
2. Cutting the Tofu: Once the tofu is drained. Instead of cutting our tofu into traditional blocks, we are actually going to use our hands to break apart the tofu. We want rough edges, uneven pieces, and texture. The size of the tofu can be to your liking, I break mine apart to be about 1/2 in- 1 in.
3. Mix your ingredients: Mix all your ingredients (except for the olive oil) in a dish. I used a shaker to mix the liquids and spices together.
4. Coat the Tofu: Add your tofu to a large mixing bowl. Add in the olive oil and gently mix it around to evenly coat the tofu. Now add your mixed ingredients and again mix gently into the tofu so that each piece is coated.
5. Arrange on a baking sheet: Use a baking pan and lay out a sheet of parchment paper. Spread the tofu evenly on the pan.       
6. Bake: Bake for about 10 minutes and then flip each tofu piece and continue to bake for another 10 minutes or until desired crispiness.

Nutrition Facts

Calories

536.22

Fat (grams)

40.10

Sat. Fat (grams)

5.99

Carbs (grams)

22.47

Fiber (grams)

5.46

Net carbs

17.00

Sugar (grams)

13.96

Protein (grams)

30.23

Sodium (milligrams)

3438.47

Cholesterol (grams)

0.16

*This is an estimated amount and not an exact calculation of this recipes nutritional info.

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