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
SIMPLE OVEN-ROASTED TOFU
This is a very easy and versatile recipe for oven-roasted tofu. Seasoned simply with olive oil, salt, pepper and a few pantry staple spices. Perfect for lunch, dinner, in salads or as a side.
Provided by Jonathan Melendez
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Open tofu package and drain off the liquid. Place a few paper towels on a small baking sheet and lay the tofu block on top. Place a few more paper towels on top of the tofu, and then place a heavy cast iron skillet to press out the liquid. Alternatively you can also top with a plate and a few heavy cans to apply weight.
- Allow the tofu to press at room temperature for 30 minutes to ensure that a lot of that excess moisture is removed.
- Preheat oven to 400°F.
- Once the tofu has been fully pressed, remove the skillet and discard the paper towels. Slice the tofu into 1-inch cubes and transfer to a large bowl.
- Drizzle with olive oil and season with salt, pepper, granulated garlic, onion and chili powder. Gently toss to evenly combine. Transfer the tofu to a well greased baking sheet in a single layer.
- Roast for 15 minutes and then remove from the oven and flip the tofu over. Return to the oven and roast until golden brown and crispy, a further 15 minutes. Serve immediately and enjoy!
Nutrition Facts : Calories 145.5, Fat 11.6, SaturatedFat 1.9, Sodium 601.6, Carbohydrate 3.3, Fiber 1.4, Sugar 0.8, Protein 9.6
CRISPY TOFU WITH ROASTED VEGETABLES
Preheating an empty baking sheet while the oven reaches the right temperature means the vegetables for this dish instantly start sizzling and cooking the second they hit the tray. It will cut down on the time it takes to roast them, while also ensuring they brown evenly.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
- Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
- Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
- Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
- olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
- Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.
Nutrition Facts : Calories 430, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 611 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams
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.
MISO ROASTED TOFU WITH SWEET POTATO
A blend of miso and mirin give this extra-special tofu dish added depth of flavour. This simple vegan main course is flavourful, fresh and filling
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.
- Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.
- Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.
Nutrition Facts : Calories 628 calories, Fat 24 grams fat, SaturatedFat 4.8 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 41 grams sugar, Fiber 12 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
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