Growing up, my mom loved tofu and I HATED it. I mean, it was gross. bleh. gag. Whatever else you can think of. BUT, that was only because I’d only tried it when we ate out- and it was usually fried and covered in some stir fry sauce. Ew. (My mom still loves and eats this. HOW MOM HOW).

Anyways, when I first started getting into blog reading, I read about baked tofu (somewhere), and it sparked my imagination. I wanted to try it, but was still in the “ew, TOFU” mindset, so it took a while to get there. But letmetellyou, it’s a GAME CHANGER. Have you not tried baked tofu?! TRY IT.

What I hate about tofu from most places: the outside is fried and oddly crispy yet spongy, and peels away like a skin from the spongy inside. How does that sound appealing to you?! Didn’t think so. Add a sticky sauce on top of that (literally!)—nahh, man.

This is none of that. The cubes get perfectly crispy- but that’ because they dry out in the oven. There is just enough of a bite to get you some texture change, but there’s no weird “skin”. The inside stays soft, and eating it fresh out of the oven provides such warmth! And their size holds the heat in. And BONUS, make a big batch because these pieces are an awesome snack- packed with protein and healthy fats. That is actually one of the main reasons I love it, actually.

This recipe is also super versatile. The spices here were actually inspired by- actually I forget oops. But I normally use Indian spices (cumin, coriander, garam masala, etc.), but have that tofu served slightly differently, and will share that another time. You could use orange instead of lemon, and once you’re comfortable baking this way, change up the spice profile however you feel!

Another note: I always buy certified organic tofu, as conventional tofu is usually genetically modified (~80%). I prefer to buy non-GMO as we don’t yet know long term effects of GMOs on us, and wont for decades.
I also prefer to buy sprouted tofu, which is made from sprouted soybeans. Sprouting increases digestibility and aids in nutrient absorption, while decreasing “anti-nutrients” (such as phytates, which inhibit the absorption of certain minerals).
Soy is a complete protein, but it’s phytoestrogen content is a hot topic. I do believe that eating it in moderation is just fine, but don’t (or try not to!) eat a lot a day. I also love Seapoint Farms Edamame, as I’ve shared,, who promote that 25g of soy protein a day can have heart health benefits. I try not to go over this, and usually don’t even get close!

Recipe

After pressing your tofu for a bit, slice it length-wise into thirds, then through the middle

(Christmas towel optional )

After baking, it’s perfectly crisp, hot, and ready to eat!

And like I said, leftovers are still delicious. And because sometimes finals week = dinner + amazing fro yo for dinner!

(if you’re ever in Cleveland, try Piccadilly’s!! ALL of their ice creams and frozen yogurts are made with LOCAL, ORGANIC dairy, and toppings.
with seasonal flavors, and VEGAN ice cream! it’s also made in front of you using liquid nitrogen, )

So there you have it- perfect tofu, for here, for later, and to-go friendly.

~Masala Girl
Are you a tofu lover or tofu hater?