Savory, 3-ingredient, baked tofu recipe that's vegan, nutritarian, gluten-free and low-sodium.
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.
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.
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.
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.
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.
Use as a baked chicken replacement. Wonderful in sandwiches or pitas, cut into strips for salads or tacos.