Basic Baked Tofu

One of the main criticisms of tofu is that it is tasteless. Well, so is flour, but you’re not supposed to eat it plain, and the same goes for tofu. It’s a blank canvas that you get to decide what to do with—not to mention, it’s a canvas that’s very high in protein, and is a complete protein too, containing all essential amino acids. Anyway, here’s a starter recipe that elevates tofu from “nutrition” to “nutritious tasty snack”!

We were going to do a fancier recipe today, but considered that it might be judicious to cover this basic element first, that can be incorporated into a larger recipe later, a bit like we have done with recipes such as our Tasty Versatile Rice, and Plant-Based Healthy Cream Cheese (amongst others).

You will need

• 1 block of extra-firm tofu; these are quite standardized in size; it should be about 12oz; don’t worry if it’s a little more or less.
• 2 tbsp arrowroot powder (or potato starch if you don’t have arrowroot)
• 1½ tbsp extra virgin olive oil
• 1 tbsp nutritional yeast
• 1 tsp black pepper
• ½ tsp MSG or 1 tsp low-sodium salt
• Optional: ½ tsp garlic powder
• Optional: ½ tsp ground turmeric

Method

(we suggest you read everything at least once before doing anything)

1) Preheat the oven to 425ºF / 220ºC.

2) Press the tofu for about 15 minutes (to remove excess moisture), using a tofu press if you have one. If you don’t, then here is an example product on Amazon, or alternatively, you can go with the time-honored tradition of cutting the tofu lengthways into slabs, and wrapping it in a lint-free kitchen towel or muslin cloth, and pressing it with heavy books. We don’t recommend pressing for more than about 15 minutes, as you are going to bake the tofu so you don’t want it too dry going in.

3) Cut the tofu into cubes. Size is up to you, but half-inch cubes are very respectable.

4) Combine the tofu cubes in a big bowl with the oil and seasonings, including the nutritional yeast but not the arrowroot powder or potato starch yet. You will need to toss them gently (very gently; they are fragile!) to combine.

5) Add the arrowroot powder or potato starch, and again toss gently to combine. We do this last, because it would stop the other things from sticking properly if we did it earlier.

6) Arrange the tofu on a baking tray lined with baking paper, in a single layer so that the cubes don’t touch. Bake for 15 minutes, turn them over, and bake for a further 15 minutes on the other side. They should now be golden and crisp, but if they’re not, just give them a little more time.

7) Serve as a snack, or set aside for whatever else you’re going to do with them in a larger more complex recipe.

Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

• Tofu vs Seitan – Which is Healthier?
• Plant vs Animal Protein: Head to Head
• Our Top 5 Spices: How Much Is Enough For Benefits?

Take care!