Baked Tofu

My favorite way to prepare tofu is to bake it. I am giving you a simple version, but this same technique can be used with a variety of flavor combinations. I have listed several ideas at the end of the recipe.

Use this tofu in sandwiches, as a snack, sliced onto salads, and inside fresh salad rolls or nori rolls. It is super versatile and making it yourself will save a lot of money if you have been purchasing it already baked at the store.

Baked Tofu 

1 pkg firm tofu (12 or 16 oz)
1 tsp finely grated fresh ginger
1 Tbsp unpasteurized shoyu or gluten-free tamari
water

1.  Heat the oven to 300 degrees.

2.  Slice the tofu into roughly 1/2″ slices. Lay them all in one layer in a square or rectangular baking dish.  The size of the dish will vary depending on how much tofu you will be baking.

3.  Sprinkle the ginger and shoyu on top of the tofu, trying to get some on each slice. Add enough water to cover just over the top of the tofu. Swish around a little to help the shoyu incorporate.

5.  Place in oven and bake, checking regularly, just until the point that the liquid is all gone. This may take up to 45 minutes. You may turn the tofu over halfway, but it’s not necessary. Remove from oven and serve immediately or remove to a serving plate to prevent it from getting too dry.

Notes:
Try a variety of herbs, spices and flavorings. Different flavorings I use include curry, thyme, garlic, chili powder, lemon and balsamic vinegar. Not all at the same time, though!

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