Wednesday, October 14, 2015

Oven Roasted Tofu

Oven Roasted Tofu

This recipe is a non-recipe of sorts. My friend Lea ("Hi!") has asked me to share some vegetarian meals that we eat. This recipe is at the heart of many of those dishes. I make oven roasted tofu about once a week. It's a total no-brainier and I am lucky if any is leftover for lunch the next day.  You need to start with a package of firm or extra firm tofu. You'll find it in the refrigerated case of the produce sections
Open the package, drain the water and place it on a couple of paper towels.

 Wrap it in the paper towel and gently press. Let the tofu drain for 15-30 minutes.  Preheat the oven to 350 degrees.

Slice the tofu into 1" x 2" pieces.  You can make the pieces larger or smaller, but the bake time will very a bit.  I usually get 20-24 pieces out of a one pound block.

Place the tofu on a greased baking sheet.  Drizzle with a bit of olive oil and season with salt and pepper.  Alternatively, you can season the tofu with a flavor blend.  I use a taco spice blend if I'm using the tofu for Mexican or Tex-Mex type meals.
Roast the tofu about 20 minutes (depending on the size of pieces).  Check it halfway and give the tofu a toss so that it doesn't get too crispy on one side.  

The tofu can be used with so many dishes.  In tacos and burritos, in salads, and a favorite way here is in all types of "bowls".  Taco or burrito bowls, stir fry bowls, rice bowls, noodle get the idea?  Hope you try the recipe and enjoy!

1 comment: