This tofu recipe is the perfect addition to a salad, stir fry, wrap, or even on its own as a snack! Tofu is a soy product, which means it's an excellent source of protein, iron, as well as other vitamins and minerals. If you choose a tofu product set with calcium sulphate (just check the ingredients list), it will be a good source of calcium too!
We added this baked tofu to a bowl which consisted of kale massaged with lemon juice, cooked quinoa, sliced carrots, and sliced avocado topped with black sesame seeds and pink Himalayan salt. You can make this recipe however way appeals to you! If you try this recipe, tag us in your photos on Facebook and Instagram @VancouverDietitians.
1 block extra-firm tofu
1 tsp olive oil
2 tbsp soy sauce
2 tbsp sriracha
Preheat the oven to 425F.
Wrap tofu in a dish towel and plate on a cutting board
Then add a heavy object on top. I usually put another cutting board on top and then place a few heavy books on top of that
Leave it alone for at least 30 minutes, or preferably a couple of hours.
Then slice tofu into cubes, place in a mixing bowl and add olive oil, soy sauce and sriracha
Gently mix to combine
Spread tofu evenly over a baking sheet lined with parchment paper
There will be sauce left over in the bowl and set this aside to use for later
Bake tofu in the oven for 10 minutes
Remove tofu, flip over each piece, drizzle remaining sauce over top, and bake for another 12 minutes or until crispy to your liking.