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Simple Baked TofuIngredients (use vegan versions): 1 block firm tofu
3 tablespoons soysauce
3 tablespoons balsamic vinegar (or other type)
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon salt
1/2 teaspoon pepper (white or black, or both)
1 tablespoon olive oil
Directions:Cube the tofu and add the other ingredients in a mixing bowl. You can either let marinate the tofu or bake it right away. The best way to mix it up is to toss between 2 bowls until evenly covered. If you have a cooling rack, lay out the tofu on the rack with a tray underneath to catch the excess liquid. Bake at 350 degrees Fahrenheit for 10 minutes, then remove the tray and put the rack back in for another 15 or until it starts to get golden brown edges.
This will keep in the fridge for at least a couple of days, and you can throw them in stirfries or salads or whatever. When they are warm, the flavor comes out better; but where I worked we would just eat them cold while we were cooking. These are pretty good on the grill, too. And of course, experiment with seasonings.
Makes: 2-4 servings, Preparation time: 20 minutes, Cooking time: 25 minutes
mmm... this was delicious and very easy. I just mariniated it for about 10 minutes and baked it on a cookie sheet for about 20 min, flipping the pieces once. It tastes alot like those preseasoned baked tofu pieces you can get at whole foods (only fresher and cheaper!)
Archived comment by: alison
Could you write it out for 1? Thanks
Archived comment by: brett
This was such an easy recipe and very tasty. I failed to flip the pieces, but it turned out great anyway. You can't go wrong with this one.
Archived comment by: cocoa
For my first time trying tofu, this was fantastic. I omitted the vinegar and made a soy ginger soba noodle with it...yum.
Archived comment by: raisingHavok
Did anyone else find this to be super salty???
Archived comment by: bubba6587
Very good - and yes, a tad salty, but not bad on top of unsalted rice. So the next time I make it (there WILL be a next time), I will cut the salt in half, add a little five-spice powder, cut the black pepper in half, and add a pinch of cayenne powder. and maybe use some fresh ginger. I had it on top of some noodles with peanut sauce (sort of thai flavored)
Archived comment by: jennfurr
I cut the salt down to maybe about 1/4 of a teaspoon and it was still too salty for me. My friend I cooked it with really liked it though and thought it was fine. I also used red wine vinagar and the marinade smelled super good.
Archived comment by: baypuppy
I just made it again and cut the pepper in half, cut the salt in half, added 1/4 tsp cayenne pepper, and added a couple shakes of five spice powder. It was still very good, but still too salty. Next time I'll probably leave out the salt altogether. oh - and i didn't flip the pieces and it didn't matter. there's so little surface area on the cooling rack as its baking anyway.
Archived comment by: jennfurr
I had this in a salad last night and it was awesome! I used a reduced sodium soy sauce, which cuts way down on the saltiness. Very tasty and very easy!
Archived comment by: lauraereeves
i would probably just leave out the salt because the soy sauce is pretty salty on its own
Archived comment by: veggiewedgie
I love this recipe. It is the only baked tofu recipe I’ve found so far that I like. It’s delicious on salad. I would only reduce the salt and pepper in half down to: 1 1/2 teaspoons salt 3/4-teaspoon pepper
Archived comment by: usdrag
I have been doing this one for a while. I usually soak the tofu in Amino Liquids. I add garlic poder, paprika, and optional-red peppers, with a hint of sea salt. I let them sit in the oven until medium brown. I also cover them in bread crumbs and add the same ingredients minus the amino liquids.
Archived comment by: strugglingvegan
It was a bit salty but without the salt it tasted just great. This is one of my new favorite tofu recipes!
Archived comment by: lonelyVeg9
This is pretty good! Used half a block of 19oz tofu and halved all the ingredients, but I took out the salt altogether. It turned out quite nice! This somewhat reminded me stirfry I had as a child. It would also seem to go nice with rice and mushrooms.
Archived comment by: daren
My baked tofu marinade is very similar to this one with the exception of the salt. The balsamic vinegar helps the tofu to brown and adds the golden, crispy texture. I much prefer my tofu to me chewy rather than mushy therefore I bake it for 40-45 minutes @ 400 degrees. Once the tofu cools the texture is very meaty. I keep baked tofu on hand to cook with nightly. I don't season too much during the baking process so that I can add the tofu to any dish I'm preparing. Also, I found that using a high protein tofu is much firmer than the lower proten versions. White Wave is the brand that I prefer and seems to have the highest percentage of protein.
Archived comment by: dedraimelda
This recipe is terrific and has become a staple at our house! I reduce the amount of salt to about 1/2 tsp and only use 1/2 tsp of pepper as well, but it is absolutely delicious!
Archived comment by: amygdala
I love this recipe! Its delicious. I reduced the amount of salt based on other comments and it was great. The first time I made it, it was too peppery for me, so now I only use about 1 tsp. of pepper and that works well. Thanks for sharing - this has become a staple in our house!
Archived comment by: amygdala
Yummy - we love it! Only used 1 tsp salt and 1 tsp pepper, and it came out beautifully. I forgot to flip it but it didn't matter. We used it in a salad, and I was oohing and ahhing repeatedly as I ate. Today I warmed the leftovers and put them in a sandwich with some greens, tomato and avocado - oh la la:) Well be making this all the time to keep in the fridge for snacks, sandwiches and salads.
Archived comment by: moonshinecaroline
Wonderful! I omitted the salt and the oil. The flavor was great! I also froze my tofu the night before so that the texture was more meaty. I'll definitely be making this again!
Archived comment by: tiannaMulan
I made it with no-so-ground ginger. It was super sour! I think its the balsamic vinegar. How is no one else having this problem?
Archived comment by: znayrbz
