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This is a great recipe for vegans, vegetarians or a meatless meal with a salad and beans. This is also good in wraps with sliced tomatoes, pea shoots, shredded carrots, sliced cucumbers and drizzled with olive oil. For me, I think that baked tofu has better flavor than stir fried or deep-fried tofu. I used Non-GMO, organic tofu for this recipe. Enjoy!
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Baked Tofu
Made October 15, 2015
Prep:
Drain water from the packaged tofu. Wrap the tofu in paper towels to remove the excess water, put on a bowl, then top with a plate and something heavy to help squeeze out the excess water, for approximately 1 hour.
While tofu is being prepped, make the marinade in a bowl.
3 tablespoons Braggs Amino Acids
1/4 cup raw honey (for vegans can use maple syrup instead)
1 teaspoon dried red chili flakes
1 tablespoon olive oil
Mix well, and place marinade in a gallon Ziploc bag or a container with a lid. Slice the tofu in even 1” slices and place the tofu in the Ziploc bag or container with a lid, and marinate for 4 hours. Overnight is better, brings out the excellent flavor, when baked.
Put tofu on parchment lined cookie tray or Pampered Chef stoneware bar pan. Bake 350 degrees for about an hour till center is springy to touch.
CLICK HERE TO PRINT THE RECIPE
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Filed under: Gluten Free, Simply Healthy Recipes, Vegan Recipes, Vegeterian Recipes | Tagged: Amino Acids, Honey, Maple Syrup, Tofu | Leave a comment »
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