Seasoned Baked Tofu

Think you don’t like tofu? I will make you a tofu believer. If you already love it, this recipe will help you add diversity and flavor to any recipe or give you a handy vegan snack. Either way, this tofu gets rave reviews – even from the most carnivorous!

You only need a few basic items on hand to make these delicious bites. But first, a few words about tofu. Tofu is essentially made from condensed soy milk – Nutritionally, tofu is low in calories and relatively high in protein. It has also relatively zero flavor on it’s own (which is why haters may hate). Because it’s a form of soy, which can be slightly controversial, it’s important to choose a brand that is organic and non-GMO (upwards of 90% of our soy in the USA is genetically modified). Most groceries will carry an organic brand.

Tofu comes in several textures – silken, medium, firm and extra firm. For this recipe, I prefer an extra firm or firm variety – it helps to hold its shape while baking and it easier to work with. Many tofu products come in a package which also has water, so it’s important to drain it. I’ve recently seen more already-drained products on the market, but I use the same technique either way in order to press out any residual liquid and make the tofu drier.

CRISPY BAKED TOFU RECIPE

First, preheat your oven to 400F. Open your tofu package and drain any excess water. Next, put your block of tofu on a cutting board and proceed to slice into square or rectangle cubes. Place these cubes on another cutting board lined with paper towels. Cover with additional layer or two of paper towels and place your original cutting board on top – essentially you are squeezing out the excess liquid. Leave for 20 minutes (I’ve left tofu for less time when I’m pressed and it’s been fine).

Next, transfer tofu cubes to a small bowl. Drizzle with good quality olive oil (remember, tofu has little flavor of its own, so a good quality oil will impart flavor and richness). Sprinkle a few dashes of gluten-free cornstarch over the tofu (you can skip this step if you are out of cornstarch), along with a few pinches of black pepper (to your liking), and a generous shower of salt. You will likely feel like you are over-salting, but it is important to create some flavor and seasoning on the tofu. Shake the bowl several times to coat, or gently stir with spatula.

Line a baking tray with parchment. I like to give a light spray of cooking oil to the parchment (my favorite is a coconut oil spray because it holds up to higher heat), and lay out your tofu. Note: You will have to flip the tofu once through cooking, so it behooves you to lay out your tofu in a discernible pattern for easier flipping!)

Bake on middle rack of oven for 30 minutes. After 30 minutes, remove baking tray and flip each tofu cube using a fork, tongs or just your fingers. The tofu will have started a nice slight crust on the bottom. Place back into the oven for 20 additional minutes.

After baking, your tofu should be light golden brown and perfectly crusted. All of the seasoning imparts a wonderful savory flavor. Leave to cool off. Use immediately or store in an airtight container in the fridge for up to a week. Eat as a snack or sprinkle over salads, curries and main dishes. If you already love tofu, this will be a go-to recipe for you; if you’re a new convert, I promise that it is worth trying. As my partner said, “It tastes like chicken!” (Better than chicken, I think!)