Marinated Baked Tofu

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Sometimes I just get so tired of eating chicken.  Anyone else the same?  I’m not a huge meat eater to begin with, but I live with two meat-lovers.  Sigh.  So I invented this recipe as a way for me to add protein to my meals when I just can’t stand more chicken shit.

The technique of slicing and pressing the tofu is pretty standard.  There’s debate on if you should marinate the tofu before or after pressing.  Some people say that tofu soaks up more marinade when it is moist.  That may be the case, but I prefer to marinate my tofu after pressing.  It doesn’t seem to make a noticeable flavor difference to me.  And on the plus side, my towels don’t get marinade stained into them, yay!

I slice the tofu the short way about a quarter of an inch thick into slices like these.

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Then, I go ahead and press them.  You can buy a fancy tofu press, or you can do what I do and use books.  I have plenty of books around and it’s one less appliance to store.

I spread out a double folded flour sack towel on the counter.  Then, in a single layer, I lay out all the tofu.  On top of this, I put another folded towel and then weight it down.

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Here’s a picture of my entire set up.  I use two cutting boards on top of the towel, one of which is a really heavy marble.  Then, I stack up some books on top and let it sit for a good hour.

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I promise that’s not a rotten banana in my fruit bowl… it’s just a really ripe plantain.  They are yummy and sweet when ripened and sauted in butter.

While the tofu is pressing, you can make the marinade and do other stuff like laundry, make yogurt, or update your blog.  You know, regular things.

When time’s up, go ahead and lay the slices out in a baking dish with the marinade, making sure to flip and rotate the pieces a few times while they soak up all the good stuff.  I soak mine for about an hour and they pick up a lot of great flavor.

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Don’t forget to flip them now and again to make sure all pieces get equal treatment.

Then, it’s time to lay them on a parchment lined pan in a single layer and pop them in the oven.

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Bake them at about 400 degrees, flipping every ten minutes until they are the texture you like.  The longer you bake, the chewier they get!  I let mine cook for 3o minutes.


Baked Tofu Marinade

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1/4 cup olive oil
  • 2 T. tamari
  • 1 T. liquid smoke
  • 1 t. sriracha
  • 1/2 t. Worcestershire sauce, or to taste
  • 1/2 t. onion powder
  • salt and pepper to taste

Directions

  1. In a small bowl, mix all ingredients.
  2. Press tofu as described above for one hour.
  3. Lay out tofu in a baking dish and pour marinade over all pieces, making sure they are fully covered.  Let sit for at least an hour.
  4. Place on a parchment lined baking sheet and bake at 400 degrees for 30 minutes.

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