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Baked Tofu

29 Jun

I’ve already told you guys about how much I hated tofu as a child. As much as I don’t enjoy saying it (my husband can attest to this), I was wrong! Tofu is one of the most scrumptious things in the universe, as long as you drain it well and cover it in delicious flavors. I’ll be honest though, I’ve come to even enjoy eating it plain.

Baked Tofu

You can definitely use extra firm tofu for this, but firm will work just as fine. Don’t get the stuff in the aseptic package, you want the water filled stuff you have to drain. Don’t forget to save that water to whip into meringues! Black vinegar is the only hard to find ingredient in this recipe, but you can substitute a good balsamic vinegar if you don’t have a well stocked asian store nearby. It won’t have the same flavor profile, so definitely search for black vinegar!

image

Ingredients:
• 16 ounces firm tofu, drained and pressed
• 2 tbsp canola oil
• 2 tbsp maple syrup
• 1 tbsp hoisin sauce (sub ketchup)
• 1 tbsp dark soy sauce
• 1 tbsp black vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced

Directions:
1. Drain tofu and slice into four equal slabs widthwise. Wrap in a lint free towel and press with a heavy pan for at least 30 minutes.
2. Preheat oven to 350° F. Mix together marinade ingredients and pour over tofu in a greased pan.

3. Bake for 1 hour, flipping halfway through.

Baked Tofu

Baked Tofu

Baked Tofu

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8 Responses to “Baked Tofu”

  1. veganrescue June 29, 2015 at 7:22 pm #

    This looks amazing, delish!

    http://veganrescue.com/

  2. Jess June 29, 2015 at 8:44 pm #

    It’s gorgeous! This might be the recipe I use to take my tofu virginity!

    • avocadosandales October 30, 2015 at 6:10 pm #

      This is a good recipe for your tofu deflowering-you’ll never be the same again though!

  3. Sherry October 30, 2015 at 7:25 pm #

    My stomach literally started growling while I was reading this post! Those pictures – that texture! Oh sweet jebus!!! I’m off to press some tofu – and some meringues for dessert too, mmmm… Thank you once again for the fantastic culinary direction! 🙂 🙂 🙂

    • avocadosandales October 30, 2015 at 7:27 pm #

      I’m seriously considering crawling out of bed to go eat another slice of this deliciousness!

  4. dockfam November 11, 2015 at 3:36 pm #

    Just found your blog through Facebook. As a 20+ year vegetarian and newbie Vegan, I’m so excited to try some of your recipes!

  5. Stephanie Davies March 6, 2017 at 11:10 am #

    This is so delicious and I make it about once a year and I am so grateful to you for sharing it on your blog, thank you!

Trackbacks/Pingbacks

  1. Eggplant and Spicy Tofu Spring Rolls | Avocados and Ales - September 28, 2015

    […] attempt to use up a bunch of different bottles in my fridge. I used the same marinade I use in my baked tofu on the eggplant, and I still LOVE the flavor. Black vinegar is just something […]

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