I consider myself a bit of a tofu expert. Well maybe tofu enthusiast is a better description. How about tofu advocate? It looks unassuming - some would even say gross - but tofu, also known as bean curd, is a versatile and healthy protein option for vegetarians, vegans and meat-eaters alike.
Look for organic tofu to avoid GMOs. Tofu is made from soybeans and many soybean crops are genetically modified. Also, look for tofu processed with calcium to up your calcium intake. Finally, go for extra-firm tofu if you are just starting to explore this handy plant protein. Softer tofu is more of an acquired taste.
Despite the tofu naysayers out there, I think moderation is key. If you're worried about consuming too much soy, eat it less often. Asking me to give up tofu would be like asking Kim Kardashian to stop taking selfies. Or asking pretty much everybody to give up coffee. It's not gonna happen.
My favourite way to bake tofu is cut in triangles. There are some different ways to get triangles. I'm gonna show you how I like to do it. First, cut through the centre of your block of tofu along the length, above.
Then cut through the centre of the block of tofu along the width, creating four smaller blocks.
Turn one block on end and cut through it on the diagonal.
Lay the block back down, holding the two sides together. Slice along the length, creating 1/4-inch thick triangles. Repeat with remaining three blocks. Simple pimple, right?
Then all that's left to do is whip up a quick marinade, made with Bragg's Liquid Aminos (my fave alternative to soy sauce, but you can use soy sauce or tamari if you have it), sesame oil, garlic powder, salt and vegetarian hoisin sauce. The commercial hoisin sauce will likely contain wheat. Gluten-free teriyaki sauce is another option. Then, oil a baking dish, add tofu to the dish, mix in marinade and bake those wee triangles up for about 30 minutes. Make some salad and quinoa while the tofu is baking and you have a complete, tasty and healthy dinner.
I promise this dish is flavourful. I've made baked tofu recipes from otherwise great vegan cookbooks in the past and found them simply too plain, too bland. I've been making this recipe for a very long time and I think I've pretty much perfected it. I've even served it to (open-minded) meat-eaters and they have commented on how much they've enjoyed it. Visiting children have called tofu disgusting, whilst unknowingly stuffing a second serving in their faces. I'm not even lying.
I actually double this recipe, using two blocks of tofu, for my family. The kids like baked tofu and one block is just not enough anymore.
Also be sure to try this Tofu in Peanut Sauce.
Are you a tofu enthusiast too? If not, are you willing to give it a chance?
Easy Baked Tofu
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: bake vegan
Ingredients (2 to 3 servings)
- 1 block (350g) extra-firm tofu, cut into 1/4-inch triangles
- 3 tbsp Bragg's Liquid Aminos or soy sauce
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1/4 tsp salt
- 1 tsp vegetarian hoisin sauce (or wheat-free teriyaki sauce)
Preheat oven to 350°F.
Oil the bottom of a glass baking dish. Add tofu triangles.
In a medium bowl, whisk together all marinade ingredients.
Pour sauce over tofu and stir until all tofu is covered in marinade. Spread tofu across baking dish.
Bake for 30 to 35 minutes, stirring occasionally, until tofu triangles are firm and golden.
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