I've featured a few tofu recipes on the blog but I hadn't shared my go-to roasted tofu recipe...until now!
Have you tried tofu? Maybe you're tofu curious or just want to incorporate more plants and plant proteins into your diet. I think this is an easy (and tasty) way to start. It's also very economical, coming in at $2-$4 per package.
Step 1: Get ready to press the tofu. I usually prefer extra firm tofu for this recipe (or I get the super firm tofu from Trader Joe's and can skip the pressing step). I have a handy tofu press but it is not a necessity. Using some dish towels, two plates and some canned goods does the trick like this.
Step 2: Rinse tofu and squeeze any excess water out of the tofu.
Step 3: Press the tofu in a tofu press or wrapped in a dish towel between 2 plates with some heavy canned goods on top. I press the tofu for a few hours or up to a few days depending on when I need it. Usually it's just a few hours.
Step 4: Refrigerate. I always keep the pressed tofu in the fridge.
Step 5: Drain & Dry the tofu pressed tofu and prepare to cut into cubes. Drain any excess liquid and discard. Pat the tofu dry with paper towels.
Step 6: Cut tofu into bite sized cubes.
Step 7: Make marinade. I don't have an exact recipe because I always just eyeball the measurements.
I use approximately 1/4 cup liquid aminos (or soy sauce), a generous spoonful of minced garlic, a generous spoonful of Dijon mustard, a squirt of Sriracha sauce. I sometimes add minced or dry ginger and/or crushed red pepper flakes. You could also add a sweetener here like maple syrup or coconut sugar. Whisk up the ingredients. Can be thinned out with a little water (you want to have enough marinade to coat the tofu chunks but they don't have to be covered with marinade).
Step 8: Marinate the tofu chunks. Gently add a few chunks at a time and toss in the marinade until all have been coated.
Step 9: Refrigerate in a sealed container. My tofu press can also be used for marinating so that's what I use but any airtight container will work. I give it a few shakes to move the marinade around. The tofu can be marinated for a few hours or longer (up to a few days). Sometimes I just toss it in the marinade and roast immediately but the added marinating time does help deepen the flavor so it is recommended.
Spinach, tomatoes, bell peppers, tofu and pickled onions topped with everything but the bagel seasoning.
Buddha bowl with rice, veggies, tofu and pepitas.
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Step 10: Roast the tofu. Preheat over to 400ºF. Pour the tofu chunks and all of the marinade onto a parchment lined baking sheet. You can see the tofu has absorbed most of the marinade.
Step 11: Roast the tofu to crispy goodness! Roast for 25-45 minutes, stirring the tofu occasionally so all of the sides get crispy and keeping an eye on it. I like it a little extra crispy. You can enjoy the tofu right then (careful, will be HOT!). Store in any extra in an airtight container in the fridge. It's good hot or cold.
Roasted tofu can be used in many different ways-salads, wraps, Buddha bowls, spring rolls or right out of the fridge as a snack.
Are you ready to try some tofu?
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