Baked Tofu Slices Recipes
BAKED TOFU SLICES
A baked tofu dish with a spicy soy-based sauce on top! Best served with rice.
Provided by aLLASMN
Categories World Cuisine Recipes Asian
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange tofu slices onto a baking sheet. Brush olive oil over the top of each slice. Sprinkle salt and pepper over the tofu.
- Bake tofu in preheated oven until lightly browned on top, 8 to 10 minutes.
- Stir soy sauce, Sriracha, sesame oil, chile-garlic sauce, sesame seeds, garlic, and green onion together in a bowl; spoon atop the tofu slices.
- Return baking sheet to oven and continue baking tofu until topping is warmed, 3 to 5 minutes more.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 3.1 g, Fat 7.7 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 1.1 g, Sodium 582.4 mg, Sugar 0.5 g
BAKED TOFU
Delicious warm or cold. A staple for every vegan kitchen!
Provided by Teri Rose Mibelli
Categories Everyday Cooking Vegetarian Protein Tofu
Time 1h15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
- Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
- Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
- Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 23.2 g, Fat 20.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 3 g, Sodium 919.1 mg, Sugar 16.2 g
HOMEMADE BAKED TOFU
Packaged baked tofu is tasty and not all that expensive, but homemade baked tofu is even better. The trick to this chewy, savory transformation of bland white tofu is to make sure it's well pressed and to let it marinate for plenty of time.
Provided by Nava Atlas
Categories HarperCollins HarperCollins Vegetarian Vegan Tofu Bake
Yield 3-4 servings
Number Of Ingredients 9
Steps:
- Drain the tofu and cut into 8 slabs crosswise. Blot well between paper towels or clean kitchen towels (or use a tofu press). Cut each slab into strips.
- Combine the remaining ingredients in a small bowl and whisk together. Arrange the tofu slices in a single layer in a shallow container or baking dish and pour enough marinade over them to cover. Let stand for an hour or two-the longer the better.
- Shortly before you'd like to bake the tofu, preheat the oven to 400°F. If this is the only thing you're making, use a toaster oven-it's the perfect size. Remove the tofu slices from the marinade and transfer to a parchment-lined baking pan in a single layer. If you're using the full-size oven, roast some veggies at the same time (I like to use the excess marinade to roast eggplant or green beans).
- Bake for 20 minutes, then turn the strips and bake for 15 to 20 minutes longer, or until the tofu is firm and starting to turn light brown along the edges.
- Variations:
- Add 1 teaspoon liquid smoke (or more to taste) to the marinade for a subtle smoky flavor.
- Instead of baking, cook these tofu slices on a grill. About 5 minutes per side should do-make sure there are nice grill marks on each side.
BAKED TOFU STICKS
Mild, crispy tofu sticks resemble french fries but are packed with protein. Dunk them in tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 dozen
Number Of Ingredients 4
Steps:
- Cut tofu into 3-by-1/2-inch sticks. Arrange in a single layer on a rimmed baking sheet lined with a double layer of paper towels or a clean kitchen towel. Top tofu with another double layer of paper towels or kitchen towel. Place another baking sheet or a baking dish on top, and press down firmly. Weigh down with heavy cans; let stand until tofu has released excess liquid, at least 20 minutes or up to 1 hour. Pressed tofu sticks can be refrigerated in an airtight container up to 2 days.
- Preheat oven to 375 degrees. Lightly brush a baking sheet with oil; set aside. Pat tofu dry. Lightly season tofu, if desired. Arrange tofu sticks in a single layer on prepared baking sheet, spacing at least 1/2 inch apart. Bake tofu, turning halfway through, until both sides are crisp and light golden brown, 12 to 15 minutes per side. Let cool slightly. Serve warm or at room temperature with tomato sauce.
BAKED TOFU SANDWICH
I came up with recipe after reading all of the posts on baked tofu at www.vegweb.com, I had to try this stuff. This is one of my favorite sandwiches now! Easy delicious lunch.
Provided by Shannon Holmes
Categories Lunch/Snacks
Time 17m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- Wash the red bell pepper and cut in half horizontally.
- Dicard seeds.
- Place on foil lined baking sheet (skin side up) in a 500 degree oven.
- Bake until the pepper's skin in blakened, set aside until cool enough to handle.
- Peel off charred skin.
- Slather one piece of bread with nayonaise and other with spicy mustard.
- Layer the sandwich with tomato slices, salad blend, half bell pepper, and tofu slices.
- Bon apetit!
Nutrition Facts : Calories 36.9, Fat 0.4, Sodium 4.8, Carbohydrate 7.2, Fiber 2.5, Sugar 5, Protein 1.2
CRISPY BAKED TOFU
You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.
Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
BASIC MARINATED AND BAKED TOFU
Make and share this Basic Marinated and Baked Tofu recipe from Food.com.
Provided by mliss29
Categories Soy/Tofu
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Wrap the tofu in paper towels and press under a heavy skillet for 15 minutes. If it's still pretty wet, replace the towels and press it again.
- Mix the soy sauce, vinegar, and oil in a container that is small but big enough for all the tofu.
- Cut the tofu in half inch slices and place in marinade.
- Turn it over after about 15 minutes.
- Preheat oven to 350°F.
- Wipe some of the oil from the marinade on your baking sheet.
- Arrange the tofu slices in one layer and bake for 15 minutes.
- Turn them over and bake another 15 minutes.
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- Slice your block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick). Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels. Then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes. Meanwhile, heat your oven to 400°F.
- Once the tofu has drained, remove the weights and paper towels. And use a knife to cut the tofu into your desired shapes. I typically just make little cubes (about 3/4-inch each), but you can cut any size of triangles, rectangles, or other shapes that you’d like.
- Add your tofu to a large mixing bowl. Drizzle with olive oil, and toss until evenly coated. Sprinkle evenly with cornstarch, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated.
- Turn the tofu out onto a parchment-covered baking sheet, and arrange it so that the tofu is in an even layer (not touching).
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- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
- To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
- Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
- Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
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