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The Best Way to Make Tofu

Filed Under: 50-100, Appetizers and Sides, Entrees, Gluten Free, Grain Free, Healthy How To, Low Carb, Recipe Makeover, Recipes, Sugar Free, Tofu, Vegan

By Kelly M 30 Comments Jump to Recipe

Disregard everything you have ever heard about tofu.

Tofu 10

Just hear me out. Tofu can be one of the best or the worst things you will ever put in your mouth. And unfortunately, all too many people have experienced the latter.

Guys. Tofu truly is incredible. It’s this wonderfully versatile, nutritious food that is full of protein and can taste absolutely fantastic if you make it the right way.

This method is quick and foolproof (we all need recipes like this in our arsenal, amiright?), and it will make conversion-worthy tofu to wow your friends and family every time you make it. Give tofu another chance. You won’t be sorry.

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Plus I’m pretty sure I’d be dead right now if I didn’t have something healthy I could eat late at night. (I served this plate up with some homemade creamed spinach. Mmmmm.)

My criteria for the food item that will get me through junior year. It must be:

a) Delicious at 3 in the morning (<- coffee can only get you so far)

b) Relatively healthy and full of protein for my growing brain so it can understand calculus (there has to be some logic in this)

c) Easy to make ahead so it can be re-heated by my dear friend the microwave

Tofu 8

But my dear, dear website? It broke. Done, gone, finito, no mas, broken like the record that says I have to do my homework. (I truly apologize for any technical difficulties you may have experienced here in the past week or so.)

It took me a few anguished night shift calls to my host before deciding the site couldn’t be saved.

I didn’t cry so I ate a lot of tofu instead because I’m a grown up and I probably wasn’t awake enough to cry anyway or use proper punctuation and that tofu was actually crazy delicious and comforting and I’m going to put this sentence out of its misery now.

Tofu 12

So I’m sitting on my couch at 3 in the morning cradling my dead website and it’s dark and I have to go to school in a few hours and I’ve consumed more caffeine than any reasonable human should and there’s a spider on the ceiling.

Now some people’s great fears in life are impending doom or snakes or heights or clowns or being chased off a cliff to your impending doom by a giant mutant snake clown, but not me. No. Nothing of such a reasonable sort.

Tofu 7

I’m afraid of spiders. Not so much a fear as an irrational aversion, but I really don’t like them. It doesn’t matter how miniscule that spider is because I’m sure it’s going to kill me.

I’m the kind of person who, despite absolutely detesting all of spider kind, refuses to kill a single one of those creepers. And, if someone squishes a spider like most rational people do, then I have the nerve to mourn the darn thing. What if it had a family? Oh gosh it probably did have a family. A great one. I mean, not perfect because nothing is but I’m sure they got along just fine because they loved each other and the spider daddy was able to put food on the web table.

Tofu 1

 

Maybe they had lots of spider babies and the dad was a hard-working, quiet, loving type and the mom had this musical spider laugh and spun gorgeous webs and there was that cool uncle and a wise-cracking grandma and you, this omnipotent and completely unrelated person, went and screwed the whole thing up because you didn’t like the way one of them looked on your ceiling.

Tofu 2

And that’s why I don’t kill spiders. I make tasty tofu instead.

Tofu 6

Tofu 3 Tofu 4

So I let the spider depart from my ceiling and return home to the family on its own accord, and then I wiped out my website of three years. Sometimes it’s good to start over.

Tofu 5

I was able to build the functional website you see now in a few hours, but it’s very far from finished. I’m working with a designer now to spruce the place up, so thank you very much for your patience! I love you all so much.

I don’t know where thoughts go when they’re over or where code goes when they’re deleted or where spiders go when they’re with their families, but it has to be somewhere.

And I hope it’s beautiful.

Tofu 11

 

Nutritional info

Serving size: 1/4 recipe

Calories: 75

Fat: 3.5 grams

Net carbs: 0.5 grams

Protein: 8.5 grams

Fiber: 2 grams

Weight Watcher Points+: 2 points+

Baked Tofu

Ingredients

1 (12 ounce) package extra firm tofu

For marinade (optional, as you may use your own favorite marinade or sauce):
1/4 cup soy sauce or tamari
1 tablespoon butter or Earth balance
1/4 teaspoon crushed red pepper

Directions

Note: Don’t like planning ahead? Me neither! This recipe is great if you have time to let it marinade, but no worries if you need dinner on the table now. The directions for a quicker version are marked with an *.

Remove the tofu from the package and drain all the liquid. Wrap the tofu block in paper towels and press down to remove any liquid.

Cut the tofu into desired your desired size. I love to cube tofu because it goes with anything savory, but you can also cut into slices for tofu steaks. Line a large plate with paper towels and lay the cut tofu down on it. Place another paper towel on top, then another plate, then a heavy object to weigh it down (such as a stack of books). This is to draw all of the liquid out of the tofu and give it this miraculous texture you’ll love forever.

*If you don’t have time to press the tofu, a faster alternative is to microwave it. Cut the tofu as directed and place it on a microwave-safe plate lined with microwave-safe paper towels. Microwave the tofu for three minutes, drain, microwave for two more minutes, drain, and microwave for one final minute. Using fresh paper towels, press on the tofu again to remove any remaining liquid.

If making the marinade, combine all the ingredients for the marinade in a large bowl and whisk until combined. (Otherwise just place about 5 tablespoons of the sauce you are using.) Add the cubed, pressed tofu and gently toss to coat. Chill in the fridge for at least 10 minutes or up to a day.

*No worries if you don’t have time to marinade. Just toss the tofu in the sauce and, ignoring the marinading time, directly put it on the baking sheet.

Preheat oven to 350°F. Line a baking sheet with foil or parchment paper.  Place the marinaded tofu on the prepared baking sheet in an even layer.

Bake in the oven at 350°F for 35-45 minutes, stopping to flip the tofu halfway through. (The longer you cook it, thechewier it gets. And Ilooove it chewy.) Let the tofu cool for a few minutes, and serve it on anything savory that needs a boost (taste or nutritional). I prefer eating the tofu at room temperature, because, oddly enough, the taste and texture just seem better then. You can easily double or triple the batch to eat throughout the week or for a bigger crowd, and store any leftovers in the fridge. Devour.

 


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Do you like tofu?

If you like tofu, good. Because I like you. And if not, I urge you to try it because it’s magnificent stuff.

P.S. I like you either way.

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Filed Under: 50-100, Appetizers and Sides, Entrees, Gluten Free, Grain Free, Healthy How To, Low Carb, Recipe Makeover, Recipes, Sugar Free, Tofu, Vegan

About Kelly M

« Homemade Speculoos (Biscoff) Cookies
Homemade Coconut Cashew Quest Bars »

Comments

  1. Jasmine @ A cupcake for my thoughts says

    September 14, 2014 at 11:43 pm

    I LOVE the new design, Kelly!! I don't think you've quite convinced me to try tofu yet but maybe one day ;)
    Reply
    • Dulcie de Kock says

      September 18, 2014 at 11:06 pm

      Thank you Jasmine!! I'm telling ya, you're missing out...;-)
      Reply
  2. hiba says

    September 15, 2014 at 4:53 am

    hi, I love your recipes so much, really i think they are the best. but why cant I see the recipes anymore where are the ingredients and instructions ?? I need them ! so badly .. pleas help!
    Reply
  3. Baby June says

    September 15, 2014 at 4:58 am

    That looks delicious! I can't seem to be able to view the recipe, it just says [amd-zlrecipe-recipe:158]. Any idea how to fix this? I am a big fan of tofu, I would love to try your recipe. :)
    Reply
  4. Kara says

    September 15, 2014 at 5:27 am

    Oh how sad, but I LOVE the new design. Also I'm totally with you on thinking about the spider's family. I'm not scared of spiders, but I always mourn their deaths. :) I *might* try tofu again - you're really pushing me here Kelly! ;D
    Reply
    • Dulcie de Kock says

      September 18, 2014 at 11:11 pm

      Glad you like the refurbished site! Hey, if we don't mourn for the spiders then who will? I'm sure that their families appreciate our condolences. As far as the recipe goes, don't fear, tasty tofu is here! & it won't let you, or your mouth, down!:-)
      Reply
  5. Julia says

    September 15, 2014 at 6:30 am

    Yeah not seeing the recipe anywhere either :(
    Reply
  6. Hannah @ CleanEatingVeggieGirl says

    September 15, 2014 at 7:26 am

    Loving the new look!! And yay for tofu. When marinated and cooked right, it is deeeelicious!
    Reply
    • Dulcie de Kock says

      September 18, 2014 at 11:01 pm

      Glad you like the redesign! I agree wholeheartedly, and it's versatility is amazing. Yay for tofu buddies!
      Reply
  7. Mary Rauch says

    September 15, 2014 at 8:39 am

    I cried for you, and now am looking forward to this promised TOFU recipe. I'm thinking of taking the dish to a "thingy" at church on Thursday and freaking everybody out. They think TOFU is some form of algae or worse. Keep 'em comin!....thanks again, and good luck with your revampted site!
    Reply
    • Dulcie de Kock says

      September 18, 2014 at 11:00 pm

      Thank you for your comment. So many people look at tofu like it's a type of disease! Let's break the traditional tofu (..er..) mold. Try to hold back telling your friends it's tofu until after they've sampled and fallen in love with it;-) sneaky sneaky!
      Reply
  8. JennaDough says

    September 15, 2014 at 10:50 am

    Can't wait to hear this recipe though I can't imagine baking anything in this LA heat.
    Reply
    • Dulcie de Kock says

      September 18, 2014 at 10:54 pm

      The heat has been weirdly unbearable the past couple of days! Good luck, perhaps The World's Healthiest Ice Cream can help to cool you down. http://www.foodiefiasco.com/the-worlds-healthiest-ice-cream/
      Reply
  9. Tala says

    September 15, 2014 at 9:13 pm

    Hi Kelly ! Your blog is looking greaat :) I was just wondering, i sent you a few e-mails concerning my job and you haven't replied. Are we still on that?
    Reply
  10. Mia (Mia in Germany) says

    September 16, 2014 at 8:18 am

    So sorry about your trouble with the website, but the new one will be even better :) You do an awesome job. I love tofu, and I love the new design of your site, even if it's not as ripened as you'd like it to be... Rock on!
    Reply
  11. donna says

    September 16, 2014 at 8:34 am

    Glad you are back! You were missed! I am a fan of tofu. I often change the minds of those who think they hate tofu with baked tofu. Spicy peanut sauce is wonderful for a marinade on baked tofu also. Please keep the great ideas and recipes coming. Love your creativity and courage.
    Reply
  12. Martha says

    September 16, 2014 at 3:07 pm

    Missing Directions in Recipe: Hi there, I was able to view the recipe, but it doesn't say how long to press the tofu? Thanks.
    Reply
    • Dulcie de Kock says

      September 18, 2014 at 10:06 pm

      Times will vary, but press the tofu until all the excess liquid is removed. Hope this helped!
      Reply
  13. Mir says

    September 22, 2014 at 8:41 am

    I'm a big tofu fan, and this is a great recipe! I can't wait to try your marinade!
    Reply
    • Dulcie de Kock says

      September 22, 2014 at 2:35 pm

      Woohoo to tofu, hope this marinade works well for you(and that you enjoy this little tofu spirit jingle)!!:-)
      Reply
  14. Isadora @ She Likes Food says

    September 23, 2014 at 8:50 pm

    I'm a huge fan of tofu, but you are totally right, it can be really good or it can be really bad. the worst is when it isn't seasoned at all and just tastes like nothing. This baked tofu looks so flavorful and crispy! I need to try this method next time!
    Reply
    • Dulcie de Kock says

      September 24, 2014 at 1:19 pm

      Tofu lovers unite!! It's such a shame because I bet many would join our tofu fan club if only they knew the right way to prepare it. Perhaps we should start up a support group for those with an aversion to tofu? Thank you for your kindness, Isadora! Enjoy:-)
      Reply
  15. Sydney says

    October 5, 2014 at 11:44 am

    I love tofu! I HAVE to try this! Looks delicious!
    Reply
    • Dulcie de Kock says

      October 6, 2014 at 1:58 pm

      Glad we feel the same about tofu, Sydney! Y'know what they say about great minds;-) Hope that you get the opportunity to taste this flavorful recipe soon!
      Reply
  16. Kate and Ben says

    November 11, 2014 at 8:03 pm

    Ben: I like chicken flavored tofu. (He also likened it to food coloring in that it's not a real food) Kate: Hey this looks fab I'm always looking for different ways to eat tofu. I will try it as soon as I get home from university and have a kitchen to cook things in!
    Reply
    • Dulcie de Kock says

      November 12, 2014 at 11:25 am

      Hi Kate & Ben! Thank you both for your responses:-) Many find tofu difficult to devour, Ben, so you're definitely not alone in your desire to douse the soybean stuff in carnivorous seasonings! Perhaps these "wings" are more up your alley: http://www.foodiefiasco.com/cauliflower-buffalo-wings/. (PS: Tofu likes chicken-flavored you. Also tofu is the absence of color and therefore incomparable to food coloring.) Kate, your comment is a sight for sore eyes;-) I'm sure that your kitchen misses you oodles and can't wait to cook with you once you finally get back home!! Tofu would like to add that it is excited to cook with you as well.
      Reply
  17. Paige says

    November 30, 2014 at 7:58 pm

    LIFE. CHANGING. Thank you!! I just finished up making some/scarfing it down, and my tummy is soooo happy.
    Reply
    • Dulcie de Kock says

      November 30, 2014 at 9:07 pm

      Woo-hoo! I'm so glad that this recipe tickled your tummy, Paige! Thank you for taking the time to make this tofu; I'm sure your taste-buds appreciate you just as much as Foodie Fiasco does:-)
      Reply
  18. Lea says

    December 9, 2014 at 3:15 pm

    Wow--great recipes and beautiful site! When I first started eating tofu 25 years ago (were you born yet?!) we soaked cubes of it in Frontier Herbs & Spices no-chicken broth (let it soak up the broth as much as it will), then freeze it for a day. Doing that changed the texture quite a bit. Back then we pan-fried it but I'd think baking would work. It tasted like friend chicken poppers. Ahhh, the memories. Have you ever tried doing something like that?
    Reply
    • Dulcie de Kock says

      December 11, 2014 at 11:00 am

      Thank you for your kind words, Lea! Unfortunately, Kelly wasn't alive 25 years ago to dig into that recipe, but I bet that if she was she would've loved partaking in that delicious-sounding dish! If pan-fried in coconut oil or something similar that herbed & spiced tofu seems like tasty, healthy meal. We have a delicious crispy tofu recipe on Foodie Fiasco: http://www.foodiefiasco.com/beer-battered-tofu/! If you're a fish and chips fanatic this recipe would be a great substitute:-)
      Reply

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