I’ve been a bit ambivalent about meat lately…like most things, I go through stages with it, but right now it’s just not really on my culinary radar. I’m still having the occasional bit of fish, and a slice of bacon every now and then (because, well…bacon), but for the most part i’m happy with a predominantly plant-based diet.
I spent most of my 20s eating either a pescatarian or vegetarian diet, and even a couple of years as a strict vegan…I guess you could say that these were my ‘formative cooking years’, so my diet mostly came of age foccused on plant foods. As a consequence, I had a steep learning curve figuring out how to cook meat in my 30s!
Now my diet is swinging back the other way again, i’m re-learning all the old classics, such as baked tofu. If you’re not a fan of tofu, or don’t think, you will be, I urge you to put your judgements or previous experiences aside and give this a try. Cooked this way, the tofu has a good bite to it, but still retains a lovely creamy texture. Coupled with the smoky umami-like flavours of the marinade, I promise you’re onto a winner with this one!
I’ve used this tofu recipe as an accompaniment to my moreish Superfood Salad, and have also just tried it minced up and heated through for a delicious vegetarian taco – i’ll post this recipe separately 🙂
Southpaw’s Tasty Baked Tofu
- 250g firm organic tofu (I used Macro brand)
- 2 tbs gluten free soy sauce
- 2tbs sesame oil
- 2 tbs maple syrup
- 1 tsp smoky paprika
- First up, you’ll need to give your tofu a good press – this ensures the marinade has a good uptake into the tofu. To do this, wrap your whole block of tofu in several sheets of kitchen towel, then put this little package on a plate. Top with a small cutting board or a flat plate, then weight it down on top with a couple of cans of anything from your pantry, or a heavy bowl – just make sure the weight is evenly distributed so the whole thing doesn’t tip over as the tofu loses mass. Leave it for 30 minutes to an hour.
- Meanwhile, in a container with a tight fitting lid, mix all the other ingredients together. Once the tofu is all squeezed out, unwrap it and cut it into little fillets – you should get about 8 pieces out of the 250g block.
- Pop these into the container with the marinade, put the lid on and give it a gentle shake so that all the pieces are coated.
- Leave to marinate in the fridge for a minimum of 1 hour, and up to overnight.
- When you’re ready to bake your tofu, pre-heat the oven to 200C. Arrange the tofu side by side on a lined baking tray, turn the oven down to 160C and bake for 15 minutes on one side, before turning and baking for a further 10 mins (note that this is for a non-fan forced oven).
- Remove from the oven and either eat right away, or the slices can be refrigerated for up to a week.