I’ve got a thing for tofu snuggled between two pieces of bread with yummy toppings like fresh tomato, avocado, pickled red onions… This tofu contains flavors that I return to again and again in my cooking. Obviously it makes a delicious sandwich-filler, but it’s also great chopped and sprinkled on a sandwich, on top of crackers, or just straight up as a snack.
Check out another delicious, easy and oil-free tofu recipe, Lemony Baked Tofu.
- 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
- 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.
- 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.