If you follow me on Instagram you probably know how much of a fangirl I am for baked tofu. Tofu is an under-appreciated chameleon of a food that’s borderline perfect and criminally misrepresented as bland, flavorless, and mushy (I HAVE SOME FEELINGS ON THE MATTER, OK?). People typically do a couple key things wrong when cooking tofu: they don’t get the tofu dry enough before attempting to cook it and they don’t get it crispy enough. Below are a few tips for making my favorite baked tofu that will definitely* change your mind about tofu.
BONUS TIP: It tastes better if you leave it in a container overnight once it’s cooked. The flavor really sops in and it’s just
Here’s my favorite go-to marinade. As I mentioned in tip #2, I vary this based off of what I have in my fridge/pantry and what I plan to serve it with. I make a lot of baked tofu sandwiches, serve it on rice, or pair it with roasted veggies.
Slice the tofu into 8 even slices or small cubes. Sprinkle with salt and set aside for 30-60 minutes, until dry to the touch. Whisk together all of the marinade ingredients and place the tofu in the marinade. Marinade for at last 10 minutes and preheat the oven to 400*.
Line a baking sheet with parchment paper and spread the marinated tofu over the sheet. Spoon excess marinade over the slices, but be careful that the marinade doesn’t pool too much. Bake at 400* for 25-30 minutes, flipping halfway through. Remove and set aside to cool. Serve over rice, in a sandwich, or with roasted vegetables.
And here are a few other (very) old posts about tofu:
Hello long lost friends! I cannot believe it has been nearly two years since I posted. Wow! Time has flown by.
I thought I’d take a moment to say hi and to share some updates on what’s been happening over here. After focusing on recipes, stories, and images for this space for 7 years, I didn’t want to simply vanish!
Beyond the full-on craziness of the state of the world, and the personal
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When you just need a snack with some crunch, these Clausen Kosher Dill Sandwich Slices are tasty and low in carbs!
I don’t review products or accept freebies on this site, but I do have a category called Kalyn’s Kitchen Picks where I share the products I love and buy over and over! And there’s no question that I have neglected that category since the move to WordPress in late 2017 caused the need to edit every post with the recipe format Google prefers. But this year I am resolving to start sharing these picks a little more often!
I’m starting with these amazing Clausen Kosher Dill Sandwich Slices! I found out about these pickles from my sister Pam, who found out about them from my sister Laurel, and ever since Pam pointed them out to me in the store and asked if I had tried them, this is something that’s always in my fridge. You find them in the refrigerated section, and they’re definitely a bit pricier than regular pickles, but these are so, so good!
I love the crisp texture and the just-sour-enough flavor of these pickles, and most often I just eat a couple of slices as a snack when I’m craving some crunch. But I also use them in recipes that call for dill pickles, and the long slices are so much easier to chop up. And these pickles have less than 1 carb per slice of pickle, so a few slices is a healthy snack that really hits the spot when you need some crunch.