Easy Baked Tofu
Savory, 3-ingredient, baked tofu recipe that's vegan, nutritarian, gluten-free and low-sodium.
Ingredients
- 2 packages firm tofu (you can also sub extra-firm)
- 1/4 cup coconut aminos (you can also sub 2 tbsp. liquid aminos with 2 tbsp. water)
- no-salt seasoning, to taste
Instructions
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Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside (or use a Silpat pad).
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Press tofu by removing blocks from packages and placing on a cutting board with napkins on top and bottom. Add another cutting board on top and allow to "press" for at least 10 minutes.
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Discard wet napkins and cut each tofu block into 12 equal slices. Slice the block in half, then slice each half in half again--now you have fourths. Cut each fourth into 3 slices, about 1/4 inch thick.
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Pour 1/4 cup coconut aminos into a small bowl or plate. Place one or two strips of tofu in the aminos for 1 to 2 seconds on each side. Once quickly coated place on prepared baking sheet.
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After all 24 slices have been coated, add any remaining coconut aminos liquid evenly on the strips (you can use your fingers or a kitchen brush). Sprinkle liberally with no-salt seasoning.
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Bake at 375 degrees for at least 50 minutes, the edges will begin to lift off the parchment paper and the strips will be dry to the touch.
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Let the fingers rest for at least 5 minutes before using a spatula to remove.
Recipe Video
Recipe Notes
Yield: 24 tofu strips
Servings: six 4-strip servings
Storage: Last for 7 to 9 days in the refrigerator in a glass storage container with snap-lock lid.
Serving Suggestions: Use as a baked chicken replacement. Wonderful in sandwiches or pitas, cut into strips for salads or tacos.