Baked Tofu
All tofu is not created equal, although each does have its own special merits.
I came into the age of cooking with using the freshest artisan tofu. Gosh it works so well in so many tofu creations. It’s creamy with a hint of sweetness – when it’s fresh.
Buying tofu at the supermarket is a whole different story. It’s almost clammy even when fresh and not at all luscious. (Okay, I was spoiled.) But you can’t always get that fresh artisan tofu.
But tofu is such a good plant-based protein (and more) and offers us a light option for a quick meal.
So here are some quick ways to transform less-than-perfect tofu.
I find that if you precook tofu with some seasoning and then add it to the dish you’re making it produces better results.
(Also please note: when tofu gets older, even well before its X date it starts to take on a sour flavor. All the soy sauce in the world can’t mask that unmistakable flavor so unless that works for your recipe … read the date codes every time. Most tofus have a date code of at least a month out. Different brands vary. You can look online for the variables.)
This is a great for weekend meal prep to keep in the fridge for quick weekday meals on the fly.
I have offered 3 really simple and mildly flavored tofus with the idea that they will be cooked (or otherwise used) in other dishes that may have stronger flavor components.
See if this works for you…
Baked Tofu –3 Simple Flavors
Prep time 5 minutes for each variety
Cooking time 40 plus minutes
Sesame Tofu
1 block firm tofu- cut into 1 inch cubes
2 tsp. toasted sesame oil
2 Tbs. low sodium (always organic) soy sauce
2 Tbs. sesame seeds (best results are with freshly toasted brown sesame seeds but use what you have. I tested this recipe with raw hulled sesame seeds.)
1/4 tsp. ground ginger powder
A dash or two of red pepper flakes
Mix together all ingredients. Place in baking dish (a Pyrex pie dish is perfect) and put in oven. Turn heat to 425 degrees. Bake for 40 minutes. You can reach in and stir every so often if you want.
This tofu prep is great for stir fries, noodle dishes, soups, and more!
Herbed Tofu
1 block firm tofu- cut into 1 inch cubes
2 Tbs. olive oil
2 tsp. dried basil
2 Tbs. low sodium(OG) soy sauce
1/4 tsp. paprika
1 clove garlic – minced fine
1 Tbs. flat leaf parsley- minced
Mix together all ingredients. Place in baking dish (a Pyrex pie dish is perfect) and put in oven. Turn heat to 425 degrees. Bake for 40 minutes. You can reach in and stir every so often if you want.
This tofu prep is great in wraps, salads, pasta dishes and with cooked vegetables.
Curry Tofu
1 block firm tofu – cut into 1 inch cubes
1 to 2 tsp. curry powder ( depending on your depth of curry love) And please use a good quality fresh curry powder for best flavor!
1 Tbs. vegetable oil – I like grape seed oil for this recipe
2 Tbs. low sodium soy sauce
Optional – 1 tsp fresh ginger
Mix together all ingredients except ginger. Place in baking dish (a Pyrex pie dish is perfect) and put in oven. Turn heat to 425 degrees. Bake for 40 minutes. You can reach in and stir every so often if you want.
As soon as the the tofu is out of the oven squeeze the juice from the ginger into the dish.
Briefly stir and let the residual heat cook it in.
Yum!
This tofu prep is great in curries (of course) and wraps and in eggless breakfast scrambles and veggie dishes.
