Staple Tofu Recipe

We all know someone who says that they hate tofu because it’s bland, tasteless etc, hell I was one of those people until recently!  You really have to season it well as it takes on the flavour of whatever you are making.  This is what makes it one of the most versatile foods in the world.  You can mix it in to sauces, scramble it, bake it, fry it, make dessert with it, and smoothies!  It is also a wonderful source of protein for us protein-deficient vegans!  This is my go-to recipe for bakes tofu pieces, whether I’m making a curry, salad, stir-fry or a sandwich, this goes so well in so many dishes!  I chose to make this as a kind of meal-prep this time to throw in salads because we are experiencing one hell of a heatwave here, making cooking not so fun, and salads of the green and fruity varieties the only food I’m looking for!

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Ingredients:

  • Tofu – I love the cauldron tofu for these kinds of recipes
  • 2 tbsp maple syrup
  • 4 tbsp tamari (or soy sauce)
  • 2 tbsp garlic powder

How to make it:

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I start off by pressing my tofu, you can use a tofu press, or a chopping board and some books if you’re cheap like me.  You also don’t have to use the same books as me, but they’re pretty awesome and I would recommend them!  I press my tofu for about an hour, until most of the moisture is gone.

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Once the tofu is pressed well you can chop it into bite-sized pieces, I fancied this shape today but you could use any shape you’d prefer like the triangles I used for my Crispy Orange Tofu recipe.

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Next we go back to my trusty tupperware trick.  Put the tamari, garlic powder and maple syrup in the tupperware, close and shake until lump-free!  Then add in the tofu pieces, close and shake again.  Once again close and marinade in the fridge for at least 2 hours, shaking every so often (I forgot to do this because – heatwave – so I was outside getting my dose of Vitamin D, and gin!).

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Once the tofu has soaked up most of the marinade, place on a baking sheet and bake in a pre-heated oven at 180c (fan) for 30 mins, until crispy – not burned like mine.

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And that’s it!  Wonderful caramelised tofu with soft squidgy centres, perfect or adding to your favourite dishes!

 

Let me know if you try this recipe by commenting down below and tagging me on Instagram!  If you have any suggestions on ways you improved this recipe or your own little additions, please share!  Also feel free to share/pin this recipe on Pinterest!

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