Let’s just say this: if you’re not usually a tofu fan, my crispy oven-baked tofu recipe will change your mind…
Because in episode 3 of The Flexible Life, I met the Shokeens: Bollywood-turned-Hollywood actors with two young kids and a hectic but beautiful life.
My work with them revolved around stressing less and playing more (a pretty good life philosophy if you ask me).
With busy schedules like theirs, the Shokeens wanted help coming up with quick and easy vegetarian meals. These menus needed to be both kid-friendly and get everyone involved to sneak in some extra family time.
So I showed them how to make one of my all-time favorite vegetarian dishes: crispy oven-baked tofu. This recipe, originally from my cookbook, was a total hit… even with the children!
Quick-Prep Crispy Oven-Baked Tofu
Ingredients
- 2 8 oz Blocks of firm organic tofu, cut into 1 inch cubes
- 1/4 cup Tamari or soy sauce
- 1/4 cup Olive oil
- 2 Tbsp Minced fresh ginger
- 3 Cloves of garlic - minced
- 1 Tbsp Maple syrup + 1.5 tsps extra
- 1 Tsp Rice vinegar
- 1/2 Tsp Freshly ground black pepper
- 3 Cups Sliced white mushrooms
- 1 Red bell pepper - cored and sliced into chunks
- 1 Cup Pearl onions - trimmed and outer skins left on
- 1 Cup Sugar snap peas
Instructions
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Spread the tofu on a greased baking sheet. Add the tamari or soy sauce, oil, ginger, garlic, maple syrup, vinegar, and black pepper. Toss to coat.
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Marinate the tofu for at least one hour - or up to four hours.
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Pre-head the oven to 425F.
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Add the mushrooms, red bell pepper, and onions to the tofu, and toss to combine. Put the baking sheet in the oven.
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After 30 minutes, add the sugar snap peas. Bake for 10-15 minutes more, for a total cook time of 40 - 45 minutes, checking and flipping often to ensure even browning of the tofu and vegetables. Remove when the tofu and mushrooms are golden brown and crispy.
Recipe Notes
If you don't have time to marinate, just omit that step. The flavor will be less intense, but your time will be spared.
Flip it:
Roast tofu with any of your fave veggies such as cauliflower and broccoli instead of mushrooms and peppers.
Swap thinly sliced red onion or shallots for the pearl onions.
