Savory Baked Tofu
Can be doubled | Can be halved | Makes great leftovers
Here’s another no-oil recipe that’s destined for your your collection. Don’t think you like tofu? I’ve changed the mind of many a tofu nay-sayer by offering up these tempting little morsels. This recipe calls for breadcrumbs as a topping – but most commercial brands are made with cheap oils and additives. Making homemade breadcrumbs (from whole grain bread which has been dried out in a warm oven and then ground in a food processor or blender, or crushed whole wheat melba toast works well too) ensures that you are adding only the most wholesome ingredients to your recipes. You can also find some great gluten-free breadcrumbs in the grocery stores nowadays. I always make a double batch of this recipe, it’s just that good! ~ Susan
1 package firm or extra firm tofu
1/4 cup tamari soy sauce, I use San J wheat free tamari to keep it gluten-free
2/3 cup apple juice
1 tablespoon dry sherry
1/4 teaspoon dry granulated garlic
a few grinds of black pepper
1 teaspoon dried thyme leaves
1/3 cup whole grain or gluten-free breadcrumbs
Preheat oven to 350F.
Slice the block of tofu in half lengthwise, and then into slices just shy of half an inch thick.
Place the tofu slices in a baking dish.
Combine the tamari, apple juice, sherry in a mixing cup and pour over the tofu. The marinade should come up just above the top of the slices and cover them completely in liquid. If you come up a little short on liquid, just add a bit of water until the mixture reaches the top of the slices and covers them.
Next, combine the granulated garlic, thyme leaves, breadcrumbs and ground black pepper in a little dish and sprinkle evenly over the tofu.
Bake, uncovered, for about 30-40 minutes or until the liquid is almost all gone (the pan should not get totally dried out or the tofu will stick). Remove from oven and serve hot, or let cool to room temp to enjoy as a snack or to keep cold in the fridge.
Serve tofu hot out of the oven with simply cooked brown rice and steamed greens dressed with a little vinegar and oil.
Try the cold tofu on a sandwich, or straight out of the fridge as an easy snack.