This easy baked tofu recipe is a great way to batch-cook tofu for the week.
- One 14-ounce block extra-firm tofu (organic and non-GMO, if possible)
- 1 tablespoon organic canola or other neutral-tasting oil
- 1 tablespoon tamari or soy sauce
- 1 tablespoon pure maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- Start by pressing the tofu: Drain the tofu and squeeze out some of the water by pressing on the block with your palms. Place the tofu on a plate then top with another plate or cutting board and weigh it down with something heavy like a couple of cans, to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
- Meanwhile, preheat the oven to 400ºF.
- Marinate the tofu: In a medium bowl, whisk together the oil, tamari, maple syrup, garlic, paprika, and pepper.
- Cut the tofu into 32 one-inch cubes and add to the marinade. Gently toss to coat the tofu evenly and let stand for at least 10 or up to 30 minutes, tossing the tofu occasionally to ensure it’s marinating evenly.
- Arrange the tofu in a single layer on a parchment paper-covered baking sheet, spacing the cubes about 1 inch apart. Bake until golden brown, 30 to 35 minutes.
- Serving Size: 1/4 of the recipe
- Calories: 150
- Carbohydrates: 3.6 g
- Fiber: 0 g
- Protein: 13.3 g
Keywords: tofu, tamari, maple, marinade, meal prep