Monday, June 7, 2010

Baked Tofu!

I know, I know, I've been MIA for a while. I apologize for my absence but as many of you well know, life can be insane! I have been writing a ton of recipes for and which has kept me VERY busy. If you are ever missing me or my recipes, please check out those sites (see list way down below for a list of some of my recent faves!). some of my recent . All of that on top of my regular job and trying to make sure I have time for my family, I had to give myself a break from blogging. Please know that while I may not get to post here as often as I'd like, sharing recipes with you is a true joy and you are never far from my thoughts. Like many of you, I am still struggling to find balance in my life. I am doing my best to find a way to manage it all. In the meantime, if you have any life balancing tips, please share because this past month kicked my butt.

About the Recipe:

I have to admit, I was never a HUGE fan of tofu, even when I was a vegetarian. That is, until I learned how to bake tofu. Baking tofu changes the texture completely and gives it some bite. It's cost effective and simple to make and makes a great addition to stir fry's and is delicious in a sandwich. You can go wild with different marinades. Tofu itself is mild in flavor and therefore takes on the flavor of anything you marinate it in. I like to cut the baked tofu into tiny squares and give it to my 22 month old as a snack. He loves them and I bet you will too. If you think you don't like tofu, just give this easy recipe a try.

Soy and Citrus Baked Tofu
Serves 2-4 (depending on use)

1 package extra-firm organic tofu, cut into 1/2-inch slices (extra-firm is key here)
1/2 cup organic low sodium soy sauce
Juice of 1 large orange
2 teaspoons sesame seeds

1. Preheat oven to 350 degrees. Line a baking sheet with foil and spray foil with cooking spray. 

2. Drain tofu using method below. In a large bowl, combine soy sauce, orange juice and sesame seeds. Place tofu into marinade and allow to sit for 5-10 minutes. Lay tofu side by side on prepared baking sheet and bake for 15 minutes. Serve as is or in one of the dishes suggested below. 

To Drain the tofu:

(Paper towel obviously, not pictured.)

1. Place a cooling rack inside a baking sheet. If you don't have a cooling rack, simply use 2 cutting boards lined with paper towel. Cut tofu into 1/2-inch slices. Place slices onto rack and cover with 2 pieces of paper towel. Place a heavy cutting board over the tofu. If your cutting board isnt heavy enough, weight it down with heavy canned goods. Allow tofu to drain for 10 minutes. Tofu is now ready to marinate or bake. 

Note on Organic Tofu:

In our house, we try to use organic ingredients whenever we can. However, I don't usually specify "organic" in my recipes, because I know it's not always financially/physically possible for everyone to get their hands on them. Soy/Tofu products are one of those items I never compromise on.  I buy them in organic form, or not at all. I won't get too much into it, but soy crops in this country are treated with some scary chemicals. If you want to read some info on the subject, please go here and here We don't consume many soy products in our house but when we do, it is always organic. Organic soy is affordable and well worth the small additional fee.

What to do with Baked Tofu:

-Chop and add into a salad for a quick and inexpensive protein punch!
-Cut rectangles in half and stir fry in some vegetable oil, garlic, broccoli and sugar snap peas.
-Skip the soy marinade and simply sprinkle tofu with salt and pepper and bake the tofu au naturale. Place tofu slices on a crusty roll, topped with thinly sliced avocado, a slice of cheddar cheese and a drizzle of olive oil. 

My recent Kaboose and AmazingMom recipes:

Delicious Father's Day Recipes:

Amazing Cakes:


  1. Hmm, All this time I've been slowly sauteeing tofu in oil to give it some texture and bite. This sounds much easier and better for you. THanks.


  2. Do you have any links about what types of chemicals are sprayed on soybean plants? Both the links you have are about GMO soybeans, some of which I thought were created to reduce the amount of pesticides that needed to be sprayed on plants. Thanks, I would like to learn more about this subject.

  3. Thanks for the recipe... they sell it at our local co-op for a ridiculous price. I never thought of making it myself. :) Cheers