Friday, July 28, 2017


This Baked Tofu is our favorite and I batch cook this pretty much weekly. Confession time, I HATED TOFU! I know some people that are transitioning to this lifestyle are saying, "MMM, yeah I'll never like tofu!", "I'll never eat tofu!", or "Uh, gross is that tofu?" I was you, not that long ago actually. I made the ever so popular Tofu Scramble, I hated it,  my family liked it well enough. Not enough to request it, so that wasn't something that was on the menu. Until, we went on a 13 hour road trip.
The salad at The Tomato Head

We stopped at this great restaurant with vegan options in Knoxville, TN. Called The Tomato Head. I got this great salad with marinated baked tofu, and I was a believer! I promise there is tons of tofu under all that.

I had to try to replicate it at home, and make a few minor adjustment to suit my needs. The mouth watering picture above made with what I've been calling "The Sauce" all over it, that stuff is good on everything!
Baked Tofu Sammie
Here's how I make it in huge batches for the week, if I'm lucky it lasts that long. I prefer the texture of previously frozen tofu. When I get home, I put it in the freezer. I always have some ready to go in the fridge that I've already frozen and thawed, waiting for me. Once it's thawed, I drain it and press out as much liquid with my hand as I can, if I have time I'll press it between a couple of pans with about 5 cans on it, but more often then not, I don't. Once I've hand squeezed the liquid out, I marinate it.

Marinade: (almost just like The Sauce with a few exceptions)
1/2 cup of Water
1/4 cup Soy Sauce low sodium, (Tamara, and liquid amino's etc. will work too)
2 teaspoons Maple syrup
2 teaspoons Garlic powder
2 teaspoons Onion powder
1 teaspoon Korean red pepper flakes
1 Tablespoon Mushroom broth seasoning (you know what I'm going to say, optional, but it's SO GOOD)
2-3 drops of liquid smoke (I used Hickory)
I drop a few pieces of tofu in, flip and add a few more, continue. I can marinate about 2 blocks of Extra firm/Super firm tofu.
Line 2 baking sheets with parchment paper and line the tofu squares evenly.
Bake on 400 for 15 minutes. I do this a little different depending on what I'm making and how soft or dry, I want it. The longer you bake the dryer it will be, which I like because it has a good bite to it. I like it a little softer and moist for other things. I also toss the tofu in The Sauce after baking like I did for the main picture of this post. It depends on your preference. Play around with it, I promise you will be a tofu lover and if you make this and still don't like it, I'll still love you, I guess ;)
Much Love my sweet friend ~ Des!

I recommend watching this video so you can see the process. This is the dryer version, but you'll see the steps.

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