More savory tofu recipes? Yes!
Even for me, tofu can be difficult to enjoy sometimes. Most of the time I use the same spices and same method to eat my tofu. It is basically, turmeric with nutritional yeast or garlic with coconut liquid aminos. At Instagram I had seen many pictures of baked tofu so I decided to give it a try. I seasoned a complete block of extra firm tofu with turmeric, paprika liquid coconut aminos and parmesan cheese. (If you do not have vegan parmesan cheese, you may use nutritional yeast.) I cut the tofu in four pieces and then, cut each piece into three slices. I put them in a bowl, add the spices and gave a shake. I let it seasoned in the refrigerator over night (I think that 2-4 hours will also work.). Next day, I baked them at 212°C for 12 minutes.
The results were a crispy in the outside and soft in the inside tofu with a lot of flavor.
The advantage of this method is that you can bake a big batch (for example, a batch for the week) and then warm it up before serving. That way you do not have to be constantly cooking tofu.
yields: 4 servings
1 pack extra firm tofu
a dash of turmeric and paprika
2 T liquid coconut aminos
4 T parmesan cheese or nutritional yeast
1- Take a block of tofu and cut it into four slices. Then, cut those into three thinner slices.
2- Put them in a bowl and seasoned them with paprika, turmeric, nutritional yeast or parmesan cheese and coconut liquid aminos. Give it a shake and store in the refrigerator overnight or during 2-4 hours.
3- Pre-heat the oven at 212°C.
4- Aligned the tofus in a baking tray and bake them for 12 mins. Take out, turn them to the other side and bake them for 12mins more.
5- Take out and enjoy with your choice of food: salsa, pasta, rice, quinoa, etc.