Having a handful of good tofu recipes is essential for the vegan chef. Depending on whether I'm cooking a healthy dinner for one, making a feast for a crowd or showing a committed meat eater that tofu, if done right, absolutely rocks, the way I prepare and cook tofu differs greatly. A crumbed and deep fried option works fabulously well for tacos, but this recipe is more suited to the busy vegan who likes to keep their health in check, but also needs a bit of something special to give their salad life. It's quick, easy, the marinade can be made in advance, and the recipe doesn't require any frying. Add it to salads, stir fries or even sandwiches!
Easy Baked Sesame Tofu
- 1 tbs sesame seeds
- 1 tbs soy sauce (or tamari)
- 2 tsp sesame oil
- 1 tsp rice wine vinegar
- 2 tsp minced garlic
- 1 tbs maple syrup
- Salt and pepper
- 450g firm tofu, drained and patted dry
- Combine sesame seeds, soy sauce, oil, vinegar, garlic, maple syrup and seasoning in a medium sized bowl.
- Slice the tofu into 8-32 pieces, depending on how large you'd like each tofu piece to be. I like smaller ones, but this recipe would also work well for tofu steaks.
- Place tofu pieces into marinade, cover and place in the fridge for at least 30 minutes.
- Preheat the oven to approximately 200 degrees Celsius and line a baking tray with baking paper.
- Place tofu onto prepared tray and cover with marinade.
- Bake for approximately 30 minutes, or until tofu is starting to nicely brown.
- Serve warm and store in an airtight container in the fridge.