If you're looking for the seemingly obligatory story that always precedes recipes in a standard blog, you'll find it after the recipe. 😃
Ingredients
1 block of firm or extra firm tofu.
**Pro-tip** Freeze the tofu at least overnight then defrost in the fridge. Freezing tofu changes the texture, making it chewier when cooked. Whenever I buy tofu it goes right in the freezer when I get home (it also keeps longer this way, win-win).
Seasonings: Garlic powder, salt, and pepper to taste. Sprinkle of crushed red pepper if you like it spicy
Directions:
1. Preheat oven to 425˚
2. While preheating, press the tofu (I like mine pressed for only a few minutes but you can press for longer. {adjust your prep time accordingly} You can press tofu by sandwiching it between 2 plates - while wrapped in a towel - and placing a heavy book on top or you can buy a tofu press.)
3. Cut tofu into cubes (more or less)
4. Toss in a bowl with seasonings until coated (you don’t need oil for this, the tofu is wet enough)
5. Place cubes on a baking sheet (if you have parchment paper, use it so the cubes don't stick.)
6. Bake 10-12 minutes Flip cubes, bake for another 5-7 minutes
As you can see, I’m pretty loose with this recipe and it is amazing. No longer fear the tofu! You can add other spices (Italian, Indian…etc.) to fit your recipe. This basic recipe allows you to add this tofu to any dish.
I love to throw these cubes into a wrap, burritos, tacos, bowls of all kinds. So, pretty much everything.You can also just eat the cubes one by one dipping into a tub of hummus before each bite...
The Story
Are you nervous about cooking tofu? I once was too, but, the above recipe is simple and I expect it will give you the confidence boost you need to try other tofu recipes. This one has come after much trial and error. I've made many a mushy, messy, flavorless tofu dish. I kept trying out new methods of cooking or seasoning combos because I understand just how versatile tofu is. It takes on the flavor of the dish, how awesome is that?!
When we press tofu it takes the water out of the block, allowing the tofu to better absorb any marinades you may use. Pressing also ensures the water from the tofu doesn't become part of the dish, making everything in your pot or pan a wet, mushy mess.
I've used crumbled tofu in chili, turned it into a ricotta for vegan baked ziti, air fried, pan seared, broiled, and baked. Tofu can easily replace any animal in the center of in your meals. Which, while we're talking about that, I encourage you to start to think differently as you add more plants to your meals. Your plate does not have to be 3 separate piles of food (protein, carb, fat.) Mix it all together, pile it into tacos, make nachos, stir frys, one-pot meals....make your plate or bowl as exciting to look at as it is to eat.
Have questions about tofu? Post them in the comments below. Also, once you’ve tried this recipe, let me know what you think!