How to Make Baked Tofu

Tofu is a dietary staple for most vegetarians. Versatile and able to take on the flavor of almost anything, tofu is a nutritional powerhouse. It's full of protein and heart-healthy soy isoflavones. Most vegetarians use it as the centerpiece of a variety of meals. The ways tofu can be prepared are almost endless. One way to add tasty tofu to your diet is by using baked tofu.

Things You'll Need

  • 1 lb. of extra-firm tofu
  • 2 tbsp. of maple syrup
  • 1 tbsp. of white vinegar
  • 1/4 cup of soy sauce or tamari
  • 2 tbsp. of ketchup, preferably organic
  • 1/4 tsp. of garlic powder
  • 1 tsp. of liquid smoke

Instructions

  1. Remove the tofu from its packaging, being careful to keep it in one piece.

  2. Press the tofu by wrapping it in paper towels and setting it on a plate. Put another plate on top of the wrapped tofu, and then place an unopened can of beans on top of this plate.

  3. Leave the tofu this way for 1/2 hour. Then, flip the tofu over and resume pressing it for another 1/2 hour, until all the water has been squeezed out of it.

  4. Slice the pressed tofu into 12 rectangles of equal size and thickness.

  5. Make the marinade. Mix the maple syrup, white vinegar, soy sauce or tamari, ketchup, garlic powder and liquid smoke together in a small stainless-steel mixing bowl until the ingredients are thoroughly combined.

  6. Place the tofu slices side by side in a large glass baking pan.

  7. Pour the marinade over the tofu slices.

  8. Cover the baking pan with plastic wrap or aluminum foil and place it in the refrigerator.

  9. Let the tofu slices marinate for at least 8 hours. Turn the tofu slices over halfway through the marinating process.

  10. Preheat the oven to 375 degrees F.

  11. Spray a large cookie sheet with non-stick cooking spray.

  12. Place the tofu slices side by side on the cookie sheet.

  13. Bake the tofu slices for 30 minutes, turning them over after 15 minutes.

  14. Serve the baked tofu warm from the oven or allow it to cool for use in salads.

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