I can never get enough of tofu, especially in sandwich form! Tofu is endlessly flavor-able and adaptable.
Total Time:24 hours 25 minutes
1 14-ounce block tofu, pressed and drained
1 cup low-sodium vegetable broth
1 Tbsp. low-sodium soy sauce, tamari or liquid aminos
1 Tbsp. tomato paste concentrate
1 Tbsp. pure maple syrup
2 tsp. sriracha, or more
1 tsp. chile powder
1 tsp. garlic powder
1/2 tsp. smoked paprika
dash ground black pepper
Prepare the tofu
For this recipe, I take extra time and steps to prepare the tofu. After pressing the tofu overnight, I cut it into 8 slices and freeze them overnight. Then I thaw the slices and pour on the marinade.
Bake the tofu
Mix all of the marinade ingredients in a shallow baking dish. Add the slices of tofu, flip them, and then let soak for a few hours.
Preheat the oven to 425-degrees F and bake, turning once or twice, until deeply reddish-brown and crispy on the top and edges, about 20-25 minutes. Let the pan nearly dry out. I prefer the tofu to be very firm, but bake it to your textural liking.
Use immediately, or do what I do, and chill the tofu for extra chewiness/firmness.
Pile high between slices of good, crusty bread or slice and sprinkle on top of a salad. Or eat straight up as a snack.