(edit is at the bottom of the post [under the cut])
So, I’ve decided to eat vegetarian two days per week. Today was the first day. I made baked tofu.
Baked Tofu
Slice the tofu how like (don’t bother pressing or freezing)
Lay out on a greased cooking sheet
Season how you like (e.g. drizzle Bragg’s liquid aminos or soy sauce and sprinkle some nutritional yeast)
Bake at 325F
After 30 minutes flip them over and season other side
Then, cook 30 more minutes for a fairly dense, chewy tofu (meaty, for lack of a better word)
(other options for baking)
Or cook 60 minutes more for a very dense, jerky-like consistency (when cooled)
Or flip every 30 minutes for 2 hours and you’ll get crispy tofu chips
Okay… I used Nasoya Extra Firm Tofu. It was mostly thawed but not entirely. I poured Lowry’s Steakhouse Marinade on it, but didn’t let it sit in the marinade at all. Baked it for 30 minutes, drained the liquid and then turned it, and baked it for 40 more minutes. I cut up some baby portabellas and tossed them in marinade. Topped the tofu with those for the second half of the baking.
Okay, notes on what I should have done differently.
* Sliced the tofu thinner (slices too thick, didn’t soak up enough marinade
* Marinate Tofu
* Thaw the tofu completely.
I am also going to try a different marinade next time. I have some honey teriyaki I might try. Not giving up yet!
Wasn’t thrilled with the way it came out this time. Too mushy still, due to the liquid from thawing in the oven. When I drenched a piece in sauce it was better. Side dish was Green Beans and Carrots with a tiny bit of butter, pepper, and garlic.
So, it has a lot of potential. Will try it again this weekend with revised method.
- –
(edit) — cut up some of the left over tofu and added it to a packet of instant miso soup. Also added some sliced fresh baby bella shrooms.
EXCELLENT! Really tasted great this way.
