At some point in their life, most people have, or will, try tofu. Many people, including me, don’t like it at first but that’s because they try it in its natural form as a white, jelly-like block. It took me a long time until I started to enjoy tofu but that was simply because I couldn’t find a way to cook it in a way that was appealing to me.
Since September, I have not had a lot of meat. Instead, I’ve been eating more tofu. Eventually, my mom started whipping up batches of baked tofu. With this recipe, I started to see why some people love tofu.
Baked tofu can be served in many ways. It can be eaten as your protein, added on top of salads or served like a kabob with other veggies. If you are not a fan of tofu, give this recipe a try. Who knows, maybe you’ll start eating more tofu or even consider going vegan/vegetarian?
- 1 14oz package drained/firm tofu
- 2 tablespoons tamari
- 1.5 tablespoons olive oil
- salt and pepper, to taste
Press the tofu for 20 minutes.
Slice the tofu into 1/4 inch thick slabs
In a wide dish, mix together the tamari and olive oil.
Lay the slabs of tofu in the dressing. Let sit for 10 minutes and rotate. Let sit for another 10 minutes.
Preheat the oven to 350F.
Place tofu on a lined baking sheet. Bake for 10 minutes. Flip and bake for another 20 minutes.
Serve in any fashion you desire.