Tofu… its never been my favorite – its usually soggy in texture and does nothing for me. I have recently been trying to eat more plant based. With that in mind I am trying to incorporate different “proteins” into my meals and wanted to experiment with tofu. I FINALLY got the texture right for crispy baked tofu and I am loving it. So much better than soggy mush tofu 😉
What you need:
- Parchment paper
- 1 container of extra firm organic tofu
- 2 tbs of crunchy peanut butter
- 3 tbs of tamari (gf option) or soy sauce (separated)
- 3 tbs of olive oil (separated) avocado oil would be great too
- 2 tbs of sriracha sauce
- 1 tsp of garlic powder
- 1 tsp of cayenne pepper
* Separated meaning you will be splitting the amount into 2 so don’t measure them out first.
How to Bake it:
- Preheat the oven to 400 degrees and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
- Drain the tofu. Slice the tofu into 1 inch cubes
- Line a cutting board with a lint-free tea towel or paper towels work as well, then arrange the tofu in an even layer on the towel. Fold the towel over the cubed tofu gently press down to get more of the moisture out of the tofu. You can also place something heavy on top of the towels like a cast iron skillet to help the tofu drain. Let the tofu rest for a few minutes
- Transfer the pressed tofu to a medium mixing bowl and drizzle with 1 tbs olive oil and 1 tbs of tamari + cayenne pepper (if you like heat)
- Bake for 12 minutes and flip tofu and bake for another 12 minutes. You can leave it to bake longer if you desire a more crunchy consistency.
- In the same bowl from above – combine peanut butter, tamari or soy sauce, sriracha sauce, oil and garlic powder (add a little bit of water to thin the sauce slightly if it’s too think to spread). Once tofu is done baking and slightly cooled toss it in the mixture and serve over salad, rice or quinoa (pour any extra sauce on top of dish for a “dressing”