Savory Baked Tofu

My best Savory Baked Tofu recipe, which can serve as a base for lots of other dishes. 

When I began to eat more plant-based food, tofu became a staple in my diet.  It’s versatile and a great source of protein, but on the flip side it can also be incredibly bland if not prepared well.  Many people decide they dislike tofu because they never really learned to cook it properly, but truthfully it’s so easy to flavor!

I use this Savory Baked Tofu in the Farmers’ Market Farro Bowl, along with my delicious fresh herb dressing, but savory tofu can be added to any salad, rice, or pasta dish for an extra kick of protein. 

Ingredients

• Firm Tofu

• Nutritional yeast

• Chili sauce

• Maple syrup

• Red wine vinegar

• Whole grain mustard

• Sriracha sauce

• oil

See recipe card for quantities.

Instructions

In a bowl, use your fingers to break up the tofu into bite-sized pieces. The pieces don't have to be uniform.

Add the vinegar, chili sauce, sriracha, and maple syrup. Mix well. Add nutritional yeast. Mix well again to coat all the pieces. Let marinate for 30 minutes for extra flavor.

In a pan over medium-high heat, cook the tofu pieces in the oil for about 10 minutes, stirring regularly, until they are golden brown

Tips

• I like to use my fingers to break the tofu up into bite-sized pieces, and coat them with vinegar, chili sauce, mustard, sriracha, and maple syrup.  The pieces don’t have to be exactly the same size.  The more surface area the better, as the tofu can soak up the marinade.

• I use a little nutritional yeast in this recipe as well.  The flakes soak up any extra liquid, allowing your tofu to crisp to a golden brown in the frying pan. 

Storage

The Savory Baked Tofu can be kept for up to 5 days in the fridge.

You can also keep it in the freezer for up to 3 months.

FAQ'S

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