Sunday, July 20, 2014

High-Protein Baked Tofu

I have never baked whole tofu. Usually, I bake it and marinate it sliced. I have seen tofu being baked whole and I thought I would try it for myself. The tofu has an elegant look when prepared this way. This is my new favorite technique of preparing tofu. Try it out for yourself.

High-Protein Baked Tofu 
High-Protein Baked Tofu 
*This recipe requires marinating overnight. 

1 (16-oz package) high protein organic tofu, drained
1/3 cup less sodium soy sauce (use Tamari for gluten-free option)
1 tablespoon unsulphured molasses, maple or agave syrup
1/4 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic
1 teaspoon smoked sweet paprika or regular sweet paprika
1 teaspoon dried oregano
Perfect snack! 
Whisk together soy sauce, molasses, pepper, garlic, paprika and oregano. Place the drained whole tofu in a container, pour over it the marinate you just made, and close the container tightly. Store in the refrigerator overnight. Be sure to flip this container over once in a while so that the marinate can be distributed evenly over the tofu.
Tastes great sliced in a sandwich. 
Next day and when you are ready to bake the tofu, preheat the oven to 450F. Coat a baking pan with non-stick cooking spray. Place the tofu on the baking pan and pour any remaining marinate over the tofu. Bake it for 15 minutes on one side. Flip it over on the other side and bake it for another 15 minutes.

Allow 10 minutes to cool off before slicing. Serve hot or cold. Store in the refrigerator, in a tightly closed container, for up to 4 days.

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