Truth be told, I never really liked tofu that much before I tried it baked. Oh, I liked it fried, in Chinese restaurant meals (like PF Chang’s), but otherwise I found it too mushy. I tried to combat the mushiness by freezing it and then defrosting before cooking with it, which results in a chewier texture. But sometimes that is too much trouble.
So once I tried baking tofu, I realized it creates a texture I can sink my teeth into with the easiest prep possible–win, win! Plus, it’s a lean, vegan protein that’s versatile for easy meal planning.
Baked tofu has a firmer meat-like texture that holds together better in stir-fried dishes or stews. You can bake extra and freeze it for easy meal planning.
- 2 packages firm or extra firm tofu I prefer organic
- 1 to 2 tablespoons coconut oil
- salt to taste
Take the first block of tofu out of the first package. Place it in a colander and top with a folded paper towel. Take the second tofu out of the second package and place on top of the folded paper towel. Place heavy bowl or plate on top of "tofu tower" and allow to drain for for 10 to 15 minutes.
Preheat oven to 400 and grease jelly roll pans with coconut oil.
Remove tofu blocks to a cutting board. Slice into thin rectangles as evenly as possible and place on jelly roll pan, as in picture above.
Sprinkle with salt, to taste.Bake for about 10 to 15 minutes. Flip. Bake for another 10. Avoid baking too long or it will become crispy!