This simple dish is baked in tamari, which helps it develop a chewy texture.
Steps
1
Marinating the Tofu
Ingredients
8 to 10 pieces firm tofu (approx. 1 lb pack)
4 tbsp tamari
1 tsp garlic powder
1/4 tsp liquid smoke (optional)
spray oil for pan (or parchment paper)
freshly ground black pepper
Pre-heat oven to 350°F (175°C).
To prepare the marinade, in small bowl, combine the tamari, garlic powder, optional liquid smoke and freshly–ground black pepper. Place the tofu in a shallow casserole dish and pour the marinade over the tofu. Marinate for 10 to 20 minutes.
2
Baking the Tofu
First, lightly spray a sheet pan with oil or line the sheet pan with parchment paper if you do not use oil, and layout tofu slabs evenly on the tray.
Place the tray in the oven and bake for 15 minutes. Flip, and cook another 10 to 15 minutes until the tofu is browned around the edges.
Remove, let cool and store covered in the refrigerator to be used in other recipes.
This tofu goes well on sandwiches, in soups, or as part of a main meal. It also works as the base for this delicious Sweet & Sour Tofu.
18 Comments
Rebecca B•
Does freezing baked tofu alter the texture? In other words, can I make this in advance, freeze the baked tofu, and then thaw as needed to use in other recipes?
Thank you
Absolutely, you can certainly use baked tofu that is thawed after baking. The texture will shift a bit (it may become a bit chewier upon reheating)- but give it a try and let us know what you find. ~Ken
Adaire, this preparation is so easy and versatile that many people are drawn to the 'canvas' that tofu provides through this recipe. Great to hear that you enjoyed it!
I've been making this regularly, I love the umami flavors of the marinade. I like to dice it up and put it in a lettuce cup with pineapple, hot sauce, and cilantro. So yummy!
I just wanted to say... This recipe is sooooo easy and delicious ~ ~ I've kicked it up a notch by adding a touch sesame seed oil. I'm still loooov'n this recipe and make it alllllllthe time ~ one would not believe that I am not a lover of tofu, but.... this way rocks!
Just curious about the water content of the tofu and how it affects the final product. I have a tofu press and usually remove as much water as possible before baking. This recipe doesn't recommend that. Is that was accounts for the chewy texture, rather than a crispy end result?
Hi David! Really great question. There are definitely benefits to pressing tofu in some circumstances; other times I believe the moisture positively impacts the end result. This recipe creates only a small quantity of marinade so the water content keeps the tofu hydrated and chewy/ succulent. If you press out the water you will end up with a slightly leathery texture in this case. I like to slice the tofu and let it sit for a little while to get rid of some of the excess water but not all of it. If you want a crispy exterior and moist chewy interior, try using a corrugated baking sheet similar to this: https://www.surlatable.com/product/PRO-2817575/USA+Pan+3+Piece+Bakeware+Set?cat=TCA-257934_Baking+Sheets+%26+Cooling+Grids
Lauren
I have made this recipe with pressed tofu a couple of times understanding that pressing is not required but trying it unpressed is still on the to-do list. This roasted tofu makes for amazing Buddha bowls, and veg sandwiches with Ezekiel 4:9 bread and with mixing as many fresh vegetables as you like. For sandwiches we have done these mixing a variety of ingredients: avocado, bell pepper, carrot (shaved with a peeler), cucumber, lettuce, mushrooms, onion, sprouts, sorrel, tomato, radish, zucchini. I am enjoying trying this tofu in new ways.
Hi Linda. Thanks for your question. Cutting equal-thickness slices from a block of super firm or firm tofu is easy with these techniques. You will need a sharp knife, a ruler (for precision) and paper towels (to remove excess moisture). Remove the tofu from the package and drain any excess liquid. Pat dry with paper towels to remove surface moisture. Place the block flat on the cutting board, with the longest side facing you. This makes slicing easier and ensures uniform thickness. Standard thickness for slices is ¼- inch to ½- inch. Use a ruler to mark light guidelines with the knife for even slices. Hold the tofu steady with your non-cutting hand. Cut straight down in one motion. Avoid sawing back and forth, as this can cause uneven edges. Continue slicing evenly. Enjoy the process and your final tofu dish!
Thank you, Demetra! I am still working on this skill. As the tofu deforms as pressure is applied I am getting some scalloping in the middle, but I am getting better at it. I wonder if chilling before slicing would help?
HI Linda- I would suggest using a very thin, sharp knife, and allowing the knife to do the work. Also, try using super firm tofu instead of firm tofu. Enjoy! Demetra
Ken R • Rouxbe Staff •Absolutely, you can certainly use baked tofu that is thawed after baking. The texture will shift a bit (it may become a bit chewier upon reheating)- but give it a try and let us know what you find. ~Ken
Adaire O •Loooov'n this just wrapped in butter lettuce, as a quick snack ~ I am now officially a fan of tofu!
Eric W • Rouxbe Staff •Adaire, this preparation is so easy and versatile that many people are drawn to the 'canvas' that tofu provides through this recipe. Great to hear that you enjoyed it!
Emily S •I've been making this regularly, I love the umami flavors of the marinade. I like to dice it up and put it in a lettuce cup with pineapple, hot sauce, and cilantro. So yummy!
David G •Just curious about the water content of the tofu and how it affects the final product. I have a tofu press and usually remove as much water as possible before baking. This recipe doesn't recommend that. Is that was accounts for the chewy texture, rather than a crispy end result?
Lauren L •Hi David! Really great question. There are definitely benefits to pressing tofu in some circumstances; other times I believe the moisture positively impacts the end result. This recipe creates only a small quantity of marinade so the water content keeps the tofu hydrated and chewy/ succulent. If you press out the water you will end up with a slightly leathery texture in this case. I like to slice the tofu and let it sit for a little while to get rid of some of the excess water but not all of it. If you want a crispy exterior and moist chewy interior, try using a corrugated baking sheet similar to this: https://www.surlatable.com/product/PRO-2817575/USA+Pan+3+Piece+Bakeware+Set?cat=TCA-257934_Baking+Sheets+%26+Cooling+Grids Lauren
Christina J •Great to know! It has been ingrained to me to press as much water out as possible. Next I will not drain it and see the texture difference.
Char N • Rouxbe Staff •Hello, Christina: thanks for writing. The texture will not be tough, I think you will enjoy the end result. Let us know how you like it. Cheers, Char
Linda E •I have made this recipe with pressed tofu a couple of times understanding that pressing is not required but trying it unpressed is still on the to-do list. This roasted tofu makes for amazing Buddha bowls, and veg sandwiches with Ezekiel 4:9 bread and with mixing as many fresh vegetables as you like. For sandwiches we have done these mixing a variety of ingredients: avocado, bell pepper, carrot (shaved with a peeler), cucumber, lettuce, mushrooms, onion, sprouts, sorrel, tomato, radish, zucchini. I am enjoying trying this tofu in new ways.
Demetra S • Rouxbe Staff •Hi Linda. Thanks for your question. Cutting equal-thickness slices from a block of super firm or firm tofu is easy with these techniques. You will need a sharp knife, a ruler (for precision) and paper towels (to remove excess moisture). Remove the tofu from the package and drain any excess liquid. Pat dry with paper towels to remove surface moisture. Place the block flat on the cutting board, with the longest side facing you. This makes slicing easier and ensures uniform thickness. Standard thickness for slices is ¼- inch to ½- inch. Use a ruler to mark light guidelines with the knife for even slices. Hold the tofu steady with your non-cutting hand. Cut straight down in one motion. Avoid sawing back and forth, as this can cause uneven edges. Continue slicing evenly. Enjoy the process and your final tofu dish!