Thursday, October 24, 2013

Super easy, super-firm, super yummy baked tofu




Baked tofu is delicious. Packs a mean protein punch and is way too expensive I'm stores. . Making it is a snap and you get to customize it to YOUR taste buds and save a few pennies in the process.

This recipe takes about 5 -10 minutes to assemble and about 30-40 minutes to bake. No pressing, no marinating, and some fairly straight forward ingredients. 

I mean, you guys have tahini at this point in your life right? ;)

Of course my version is oil free and adapted from a recipe I started with from Vegan Eats World. 

Super easy, super-firm, super yummy baked tofu


Preheat oven to 425 degrees 

Take:
30 oz giant-ass block of super firm tofu & cut into half inch rectangles

Whisk all of the following together in a large glass casserole dish-
1/4 cup of soy sauce or tamari
4 TBL veggie broth/miso broth
2 TBL maple syrup or agave
4 tsp lemon juice
1 tsp garlic granules
1/2 tap cayenne pepper
1 TBL tahini

Add each piece of tofu. Dip and flip to coat on all sides. Snuggle them all neatly into the pan. 

Bake for 15-20 minutes and then flip each piece and continue to bake 15-20 minutes or until as crispy as you like it.

That's it. Super easy right? I usually get it in the oven and then cook the rest of my meal while it's baking. If you can't find super firm tofu you can use firm tofu and press the cut pieces for about 20 minutes with a clean towel or paper towels and some books or some type of heavy weight. Also freezing the entire block first helps expel some of the water and the tofu will suck up the marinade.

Hope you all like it and remember the concept is solid. You can adjust the flavors to your liking. Peanut butter, chili powder, Mexican seasonings, or whatever you like. Stores great for about a week and then it just kinda dries out but I really don't know for sure....cause it's never lasted more then 2 days at our house.

See ya round.

-benjamin




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