Tangy Baked Tofu

When I need some protein and I’m not willing to do much more than open a package of said protein, I reach for the tamari (that’s gluten-free soy sauce, for those who are unfamiliar) and make this superfast marinated treat.

Vegan- and Foodie-friendly:

  • One 14-oz package of extra-firm tofu
  • About 1/3 cup tamari or soy sauce
  • About 1 tbsp of your favorite limey seasoning (I’m using San Francisco Bay Blend from Whole Foods; I’ve also used their Tequila Lime Blend and other citrus-based spice mixes that are meant for seafood–Old Bay would probably be great, too!)

The first step is to slightly dry your block of tofu by patting and squeezing it gently with paper towels. Taking some of the liquid out will get it baking faster. Next, slice your tofu into 1/2″-wide squares, by diving the block into 1/2″-wide strips and then slicing the whole block in half (see one of my photos for a demo). Then combine your tamari and spice mix in a bowl, and dip both sides of each piece of tofu into the marinade (I suppose it’s not really a marinade when things move so quickly, but it does sound fancier that way).

Once it’s been dipped, place each piece on a baking sheet covered with aluminum foil (ungreased). Bake the tofu squares for 25 minutes at 350°F on one side, then turn them over and bake for a further 25 minutes on the other.

These are great by themselves, but also go well over rice, rice noodles, or a salad (especially with a nice peanut dressing). Serves two.

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