I love pressed, baked tofu.
Baked tofu, unlike its uncooked, white counterpart, is firm and chewy. Standard baked tofu has a meat-like texture that turns the typical spongy, slippery, squishy tofu into an ingredient capable of appealing to the masses, including all those tofu-phobia folks.
The only problem with baked tofu is that the prepackaged kind tends to be rather overpriced, transforming a once fairly-priced vegan protein into somewhat of a gourmet ingredient.
With that being said, I’ve wanted to experiment with baking my own tofu for quite some time now. For my first attempt, I’ve combined one of my favorite Indian spice mixes with a bit of Asian-salty flair to create a warm baked tofu that beats many of those store-bought varietes. Make extra, store in the fridge, and use as a snack, sandwich material, or enhancement for any of your future meals.
-1 14-ounce block extra-firm tofu
- 1 Tbsp. vegetable oil
- 2 Tbsp. soy sauce
-1/4 tsp. garam masala
-Fresh ground pepper, to taste
Slice tofu lengthwise into approximately 8 1/4-inch pieces. Between two dishtowels, press tofu for 30 minutes, placing a heavy object on top (such as a heavy cutting board, stack of books, etc.) to remove excess water.
In a small bowl, whisk oil, soy sauce, and garam masala.
Preheat oven to 375F. Line baking dish with aluminum foil and lightly oil the dish. Place tofu in dish and use a spoon to distribute the sauce over top the tofu. Sprinkle with freshly ground black pepper. Bake for 20 minutes, then flip and bake an additional 20-25 minutes, or until firm and edges are crisp.