Baked Tofu

As a vegan, I know that I should eat more tofu, but I’ve had a hard time finding ways to fix it that actually taste good.  Until I found this recipe, that is, in Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week. 

This cookbook is one that I return to over and over.  It is one of three that I regularly consult for meal planning and preparation guidance.  I don’t always follow the recipes I find, and may take components of two or three to combine, but I typically start with a recipe.  By the way, the other cookbooks that I love are Happy Herbivore Light and Lean, and Cool Beans.

Making this baked tofu takes more than an hour of preparation time, so you have to plan ahead when fixing it, but it is super easy to execute.  The tofu needs to marinate at least one hour and bake for about 30 minutes.

I use baked tofu in a variety of warm bowls—a grain (rice, quinoa, farro), some vegetables (baked broccoli or cauliflower, or braised cabbage), and tofu—or in green or grain salads to add protein.

Drain and pat dry an 8-ounce brick of extra firm tofu.  Cut it into eight slices and lay them, in a single layer, in a glass dish.  I use an 8 by 8 or larger baking dish.

 In a small bowl mix together the following marinade ingredients:

½ cup vegetable broth, unsalted if possible

3 Tablespoons Bragg Liquid Aminos (or soy sauce, if you don’t have Braggs)

1 Tablespoon mustard, Dijon preferred

1 Tablespoon olive oil

2 teaspoons garlic powder

Pour the marinade over the tofu slices and let sit for at least one hour, turning the slices over once or twice and sloshing the liquid over them to coat.

Preheat the oven to 425.  Line a baking sheet with parchment paper.

When ready, remove the tofu slices from the marinade and place on the parchment paper in a single layer with space between them.  Cover with foil.  Bake for 15 minutes.  Remove the foil, turn each slice over, spoon a little marinade on each slice, and return to the oven (uncovered) for another 10 to 15 minutes.  The tofu should be nicely browned on the edges.

Use what you want for your meal and store the unused slices in a well-sealed container in the refrigerator for up to 5 days.