Baked tofu is the perfect addition to stir-frys, noodle or rice bowls, or as a topping on your favorite salad.
I've been trying to get better at spending some time on the weekends prepping food for the week. I recently set aside some time on Sunday to make big batches of roasted broccoli and cauliflower. One of our favorite ways to eat roasted vegetables is in a rice bowl with greens, some sort of sauce (such as this tahini dressing), and a protein.
These veggie and rice bowls are great with shredded leftover chicken, but for a vegetarian version I like to add tofu cubes.
On weeknights I'll simply pan-fry the tofu with a little bit of oil (olive oil, sesame oil, or coconut oil are my usual go-tos). But, for the ultimate convenience, I recently baked up two packages of tofu to have on hand all week long. Baking the tofu in the oven takes a little bit longer than cooking it on the stovetop, but I think it's the best way to cook up a large amount of tofu at one time. A little toss with cornstarch helps to crisp up the tofu cubes, but you can skip that step if you'd prefer.
Another option would be to marinate the tofu cubes in your favorite sauce for about 30 minutes before baking them; since I'm never sure what I want to use them for during the week, I find plain is the way to go.
Baked Tofu (printer-friendly version)
makes 4+ servings
1 or more (16-ounce) containers extra-firm tofu
1 tablespoon cornstarch (per 16-ounces of tofu)
1. Drain the tofu and set onto a towel. Cut the tofu into 1" squares and set in an even layer on one half of the towel. Flip the other half of the towel over top of the tofu squares and set a heavy object (such as a cast-iron skillet) on top. Press for at least 30 minutes.
2. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silpat. Set aside.
3. Toss the tofu with cornstarch. This will help to make it crispier.
4. Transfer the tofu onto the prepped baking sheet in a single layer. Bake for 30-40 minutes, flipping the tofu over every 10 minutes or so to evenly cook on each side. Bake until golden and slightly puffed. Remove from the oven and use immediately or store in an airtight container in the refrigerator.
(lightly adapted from this recipe from The Kitchn)
makes 4+ servings
1 or more (16-ounce) containers extra-firm tofu
1 tablespoon cornstarch (per 16-ounces of tofu)
1. Drain the tofu and set onto a towel. Cut the tofu into 1" squares and set in an even layer on one half of the towel. Flip the other half of the towel over top of the tofu squares and set a heavy object (such as a cast-iron skillet) on top. Press for at least 30 minutes.
2. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silpat. Set aside.
3. Toss the tofu with cornstarch. This will help to make it crispier.
4. Transfer the tofu onto the prepped baking sheet in a single layer. Bake for 30-40 minutes, flipping the tofu over every 10 minutes or so to evenly cook on each side. Bake until golden and slightly puffed. Remove from the oven and use immediately or store in an airtight container in the refrigerator.
(lightly adapted from this recipe from The Kitchn)
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