Baked Tofu Food

SIMPLE BAKED TOFU

Steps:

• Cube tofu.
• Mix all ingredients into a large bowl.
• Let marinade in the fridge for about one hour.
• Preheat oven to 350.
• Place tofu on a cooling rack with a baking pan underneath to catch excess liquid.
• Bake for 10 minutes, turn tofu and bake for another 15 minutes, or until the edges start to brown.

BAKED TOFU

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
• Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
• Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
• Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.

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 TOFU

Steps:

• PlateTofu (very important for texture): place block of tofu in between 2 plates with paper towels on top and bottom. Place some thing heavy on top plate (whatever will stay put, I use a big peanut buuter jar or bananas). Alow to sit for at least 20 min, the longer it sits, the "meatier" the tofu.
• Preheat oven to 400.
• Slice block in half from left to right so you have two pieces the same as the original block's width and length.
• Mix remaining ingredients together (adjust anything to taste - sometimes I use lemon juice in place of soy sauce or add minced ginger).
• Baste top, bottom and sides of each tofu block and place onto pan sprayed with cooking spray (I use olive oil spray).
• Bake for 40 minutes, flip halfway through and rebaste if desired.

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.

BAKED SEASONED TOFU FINGER FOOD NUGGETS

Steps:

• Drain tofu and pat dry with a towel.
• Meanwhile, heat oven to 400 degree F and spray a baking sheet.
• Cut the tofu into cubes, strips or triangles and place into a medium bowl.
• Drizzle with olive oil and gently toss to coat. Then sprinkle with the arrowroot powder and the remaining spices and gently toss to coat.
• Place tofu onto a baking sheet and bake. For babies, 6-12 months bake for 10-12 mintes and for toddlers you can bake for 15-20 minutes(see notes), flipping halfway through baking time.
• Let cool and serve.

EASY BAKED TOFU

Steps:

• Wrap your extra firm tofu in a paper towel, place between two plates and set something heavy on top - like books or canned goods - and let sit for 10 minutes. This is to get most of the water out of the tofu so it will cook better and absorb the marinade.
• Unwrap tofu and cut into small cubes like the pictures.
• Preheat oven to 350 degrees, place tofu into a bowl, and cover with soy sauce. Let sit for 10 minutes.
• Spread marinated tofu evenly on a baking sheet lined with parchment paper.
• Bake for 20 minutes.
• Enjoy on top of salads or my Peaceful Easy Feeling Buddha Bowl.

CRISPY BAKED TOFU

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
• Drain the tofu and slice into thirds lengthwise so you have 3 even slabs. Lay the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see video).
• Gently move the tofu to the side and line cutting board with a lint-free towel or paper towels. Lay the tofu in an even layer on the towel and then top with another towel ad some heavy things (I like to stack my cast iron skillet on top of a baking sheet but anything heavy will do).
• Let the tofu sit for 15-30 minutes allowing the liquid to be squeezed out.
• In a medium bowl combine tamari, avocado oil, salt, pepper and garlic powder. Add tofu to the bowl and gently toss until all of the tofu is lightly coated with the seasoning.
• Sprinkle corn starch over the top of seasoned tofu and gently toss together.
• Lat tofu out on your prepared baking sheet and bake for 30 minutes, flipping the tofu halfway through.
• Once your tofu is done it will be crispy and golden brown on the edges. Serve as desired and enjoy!

BAKED TOFU

Steps:

• Slice your block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick). Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels. Then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes. Meanwhile, heat your oven to 400°F.
• Once the tofu has drained, remove the weights and paper towels. And use a knife to cut the tofu into your desired shapes. I typically just make little cubes (about 3/4-inch each), but you can cut any size of triangles, rectangles, or other shapes that you'd like.
• Add your tofu to a large mixing bowl. Drizzle with olive oil, and toss until evenly coated. Sprinkle evenly with cornstarch, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated.
• Turn the tofu out onto a parchment-covered baking sheet, and arrange it so that the tofu is in an even layer (not touching).
• Bake for 15 minutes. Then remove the baking sheet from the oven, and flip each of the tofu bites so that they can cook evenly on the other side. Return to the oven for 15-20 more minutes, or until the tofu reaches your desired level of crispiness. Remove baking sheet from the oven.
• And enjoy!

HOW TO MAKE CRISPY BAKED TOFU

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
• To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
• Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
• Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
• Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

BAKED CURRY TOFU

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
• In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
• Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.