A simple way to bake flavor into tofu.
Contrary to popular belief, tofu does have a flavor: soybean-ey. If that is not your thing try some of these simple ideas:
1 pound Firm/Extra Firm tofu
3 Tablespoons Tamari soy sauce
3 Tablespoons of Extra Virgin Olive Oil (aka EVOO)
1-2 T of your favorite seasoning (Mrs. Dash, Creole Seasonings, etc…)
Preheat the oven to 350 degrees Fahrenheit. Slice the tofu lengthwise into 1/4 inch thick pieces. Oil a baking sheet (with an edge to catch the liquid or use a baking dish), arrange the slices on the sheet slightly overlapping. Bake for about 10-15 minutes. Serve over rice, or quinoa.
Frozen Squozen Tofu
“How do I make my tofu more meaty?” asks a friend trying to adapt a meat dish which calls for diced chicken. One way is to freeze and then thaw the tofu. “Okay, now I have frozen and squozen the tofu, now what?” The last step before seasoning is to squeeze the excess water out of the tofu, the consistency feels very similar to squeezing water out of a sponge. Simmer the tofu in your favorite curry, barbeque, or teriyaki sauce. The flavors will absorb easily. Or try crumbling the prepared tofu, as in the following recipe, which makes a great salad topping, or addition to pasta sauce.
Crumbled Baked Tofu
1 pound of tofu, freeze, thaw, squeeze out excess water then crumble into olive sized pieces
3 Tablespoons Braggs Liquid Aminos or Tamari soy sauce
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon fennel seeds (crushed slightly to release flavor)
1 teaspoon garlic powder
1 teaspoon creole seasoning
Preheat the oven to 375 degrees Fahrenheit. Combine tofu with the above seasonings, spread evenly on the bottom of a baking dish. Bake for 10-15 minutes, or until desired crispness, stir occasionally while cooking. Serve on top of your favorite salad or pasta dish.