Baked Italian Style Tofu Toaster Oven Food

HOMEMADE BAKED TOFU

Steps:

• Drain the tofu and cut into 8 slabs crosswise. Blot well between paper towels or clean kitchen towels (or use a tofu press). Cut each slab into strips.
• Combine the remaining ingredients in a small bowl and whisk together. Arrange the tofu slices in a single layer in a shallow container or baking dish and pour enough marinade over them to cover. Let stand for an hour or two-the longer the better.
• Shortly before you'd like to bake the tofu, preheat the oven to 400°F. If this is the only thing you're making, use a toaster oven-it's the perfect size. Remove the tofu slices from the marinade and transfer to a parchment-lined baking pan in a single layer. If you're using the full-size oven, roast some veggies at the same time (I like to use the excess marinade to roast eggplant or green beans).
• Bake for 20 minutes, then turn the strips and bake for 15 to 20 minutes longer, or until the tofu is firm and starting to turn light brown along the edges.
• Variations:
• Add 1 teaspoon liquid smoke (or more to taste) to the marinade for a subtle smoky flavor.
• Instead of baking, cook these tofu slices on a grill. About 5 minutes per side should do-make sure there are nice grill marks on each side.

BAKED ITALIAN STYLE TOFU (TOASTER OVEN)

Steps:

• Preheat the toaster oven to 350'F
• Line your toaster oven pan with tin foil and spray generously with coconut oil. I use coconut because it doesn't go rancid like other oils when they are heated.
• Open the tofu packages and drain.
• Break the egg in a shallow dish and beat it until combined.
• Put the bread crumbs in a shallow dish.
• Cut each of the tofu blocks in half the long way. This will give you 4 blocks total. If you like it thinner cut them into 3 so you have 6 pieces.
• Dip in the egg, then the bread crumbs. Salt and pepper the tops.
• Place on the prepared pan and spray each piece with oil generously.
• Bake for 25-30 minutes. Check them periodically to make sure they aren't burning.
• Serve with your favourite spaghetti sauce and pasta. You can even make them into a sandwich with toppings. This is very versatile.
• Bon Appetit!

CRISPY BAKED TOFU

Steps:

• Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.

AGEDASHI TOFU BAKED IN TOASTER OVEN

Steps:

• Place a block of tofu in a bowl and put a heavy weight on top for a few hours to drain water.
• Line a toaster oven pan with aluminum foil or parchment paper and spray oil. Preheat the oven toaster to 450°F/225°C.
• Dice tofu into large chunks and coat them with potato starch.
• Bake tofu in the toaster oven for about 20 minutes until they are lightly browned.
• In a meantime, heat 1 1/2 cups of water in a small pan.
• Peel and grate daikon radish and ginger separately. Thinly slice green onions.
• Add tamari, dashi, sake (if using), and ginger to the hot water in the pan and stir. Reduce heat.
• In a small bowl, add 2 tsp of potato starch and 2 Tbsp of water and mix well to dissolve the starch.
• Add the starch mixture to the pan and stir. Turn off the heat.
• In a dish, place baked tofu and top with grated radish, green onions, and nanami togarashi (if using).
• Pour the soup. Infuse love and serve immediately.