My Favorite Crispy Tofu

Just like most everything else made in your own kitchen, this tofu is much more flavor-able than store bought.

While I do sometimes take shortcuts and purchase packaged baked tofu, because lets face it, life is busy, I much prefer homemade. Not only is the flavor better, the texture is much denser and chewier!

I have to admit, give me a choice, TEMPEH OR TOFU, I most often choose TEMPEH. Unfortunately, tempeh isn’t available at my local grocery so I decided on the more popular tofu. Both are high in protein and incredibly versatile ~ crumbled and cooked for a scramble for breakfast, marinated & cooked in a stir-fry, and whipped into a delicate ricotta.

My favorite way to enjoy both Tempeh and Tofu is baked. I like to dice it into cubes and toss it into salads, slice it into thin cutlets and add it to sandwiches, and cut it into thin strips for spring rolls or wraps.

Pretty much any marinade can be used for baked tofu. Since both my husband and I love Asian food, I use this marinade most often. This is great for meals in a bowl and I love it paired with my peanut sauce! The two are fun to serve together as a snack when entertaining.

The best part about plant based eating is the variety. I promise it’s not boring & it doesn’t have to be complicated!

MY FAVORITE CRISPY TOFU

INGREDIENTS:

• 16 ounce container extra firm tofu, pressed and drained
• 1 tablespoon coconut aminos
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon water

DIRECTIONS:

1. Preheat your oven to 400° and line a baking sheet with parchment paper.
2. Cut the tofu. If you’re planning on using it in salads or a Buddha bowl, cubes work best. If you’d like to use it in sandwiches or a wrap, try strips or thin cutlets. Mix together the oil, aminos, rice vinegar and water. Marinade the tofu in the mixture for about 15-30 minutes until most of the liquid has been absorbed. Toss the tofu occasionally so all sides absorb the liquid.
3. Place the tofu on the baking sheet, and bake for 30 minutes until golden brown. If you’re making cubes, flip them after 10 minutes. Bake for another 10 minutes and flip the cubes to an unbaked side, and bake for another 10. If you’re making strips or cutlets, flip the pieces after 15 minutes and then bake for another 15.
4. Allow the tofu to cool for about 10 minutes before serving. The tofu will get denser and chewier after it cools.

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Are you a Tempeh or Tofu fan? OR neither:-)

Do you feel any different when you eat animal products vs plant based?

Did you know plant based foods are loaded with protein too?