Simply baked

First things first: I only use extra firm.  I have no brand allegiance, I buy whatever is on sale and cheapest (and organic).

Now that I’ve gotten the basics out of the way, here’s a more detailed instructional post on making delicious tofu.

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Remove it from the container and liquid and press it.  I used to use the towels & book method, but this handy tool is SO worth the money.  The Xpress is pretty inexpensive, too, so if you’re sick of your laundry smelling like soy, then maybe you should consider making this small investment?

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After all the liquid is adios, chop it to the size you want.  I most frequently cut mine into slabs or chunks, depending on what I plan on doing with it.  Slabs are good for sandwiches, cubes are good for salads and whatnot. 

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Add tofu to a mixing bowl with whatever marinade you want.  Here are some of my favorites:

This particular marinade was equal part Bragg’s liquid aminos and EVOO.  You could probably make it without the oil because the cooking spray adequately prevents the tofu from sticking to the cooking sheet. 

I didn’t measure anything because whatever wasn’t soaked up wasn’t used.  Tofu is like a sponge, so if you let it sit in marinade, eventually it will absorb the flavor.  Once it had a chance to soak, I placed the cubed tofu on a sprayed baking sheet.

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Then I put it in the oven (preheated to 350) for 10-15 minutes.  Because they were cubes, they cooked much faster than larger portions might. 

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I checked on them periodically and somewhere between the 10-15 minute mark I took them out to flip them.

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The flip side only required ~7 minutes. 

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Perrrrfection.

And now, for a very tasty dish using this tofu.

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Sweet & Soy Squash Quinoa

Ingredients:

  • quinoa (1 cup)
  • roasted butternut squash (1/3 the yield of a large squash or ~1/2 cup)
  • steamed sweet potato (1/2 a potato, diced)
  • edamame (1/4 cup)
  • mango (6 large frozen chunks, thawed and diced)
  • tofu

Dressing:

  • 2 tbsp Bragg’s liquid aminos (or sub soy sauce)
  • 1 tbsp lime juice
  • mango juice (from thawed chunks)
  • salt (to taste)

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The combo of the fruity flavors and lime juice zing was perfectly harmonious.  I love sweetness and soy together.  Plus, quinoa, edamame and tofu are all HUGE protein powerhouses.  Hearty.  Satisfying.  Delicious.  And as simple as it gets.

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19 thoughts on “Simply baked

    1. Abby

      Me too! I used to love my tofu, but then I developed an intolerance to soy. Sometimes I want to just bite the bullet (or the tofu, so to speak) and eat it anyway, but it’s just not worth it in the end (no pun intended.)

      Maybe we can start a support group and fan club for chickpeas, as those have been my replacement :)

      Reply
  1. Evan Thomas

    I feel like I haven’t had quinoa in SO long. In reality it probably hasn’t been more than 3 or 4 days. But I’m definitely making it for lunch now because I can’t get it out of my head.

    Reply
  2. Diana (Soap & Chocolate)

    I totally covet your tofu press, but considering the small appliance/kitchen toy….situation I have going on, I hardly feel justified buying it, given how rarely I make tofu. I don’t know why – I really like it! I’m with you on the work eats prep though – my strategy is pretty simple, usually making things in large enough quantities that I’m stocked for the week’s b’fasts and lunches w/o having to do additional food work on weeknights when I’m tired, but with a little more effort on the weekends I could do like you and allow for a little more variety. Great tips!

    Reply
  3. Stacey

    I love tofu….and quinoa but haven’t have either for ages! I have to use the book and towel method with my tofu because I have yet to find a tofu press for sale in the UK!!

    Reply
  4. Averie (LoveVeggiesAndYoga)

    I am all about extra firm too…anything less is just…mush. haha!

    I have a tofuxpress too and love it! I actually press mine even more than you show on yours. I cheat and press it with my fingers, too, just to add extra weight b/c i HATE mushy tofu and i combat that by starting off with the best pressed ‘fu possible. Like there is no water left in mine.

    I love the looks of this dish Elise…it’s so colorful! And protein powerhouse is right: edmame, quinoa, ‘fu. NICE!

    Reply
  5. BroccoliHut

    I’m the same way with my tofu–the firmer the better (yeah, I know, TWSS). I have a Tofu Xpress, but I hardly ever use it. Call me lazy, but it’s easier for me to just stick a heavy pan on top rather than dig out the Xpress from my cupboards!

    Reply
  6. Pingback: Corn flour & coconut tofu « hungry hungry hippie

  7. Pingback: Readers request: tofu

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