Baked Tofu

By the Gracious Vegan

I love how this method takes all the jiggle out of tofu. It tightens up and becomes chewier. All the savory and umami flavors don’t hurt, either. This can be eaten as entree slabs surrounded by side dishes or can be diced and used cold in salads or hot in any number of dishes. It’s very versatile! You can make this in an air fryer too (see instructions at bottom).

Makes 10-12 rectangles (2”x3”) (about 5 servings)

Preheat the oven to 400°F. Put a piece of parchment paper on a sheet pan.

Take tofu out of package. Dry it well, pressing on it, with paper towels.

• 16 ounces extra firm tofu

Slice the tofu into 1/4 - 3/8” slices (total of 10-12 slices) and lay the slices on the parchment paper.

Mix the following ingredients together in a small bowl.

• 2 Tablespoons water

• 2 teaspoons tahini

• 2 teaspoons miso (white or yellow recommended; red if you like tangy miso)

• 2 teaspoons coconut aminos (for less sodium) or soy sauce

• 1/8 teaspoon turmeric

• Added spices appropriate to your dish (e.g., thyme/rosemary/sage, smoked paprika/chili powder/garlic powder)

Brush both sides of the tofu slices with the mixture (you may have some left). Put the pan into the oven and bake for 20 minutes. Then flip the slices and brush any leftover mixture on the tops. Then bake 15 minutes more, until both sides are golden and dry. The tofu will firm up more as it cools. Cut into smaller pieces if desired. Store in the refrigerator for about a week.

You can freeze baked tofu. It changes color (turns darker) when you freeze it, but the color changes back when it thaws.

Air-fryer instructions

Instead of baking the tofu, lay the slices on parchment paper in the air fryer and air-fry at 375°F for 12 minutes (flipping halfway through). Add additional minutes if necessary.

Timing: About 45 minutes (about 20 minutes with air fryer)

Gluten-free with wheat-free tamari instead of soy sauce