We love tofu. We like it fried, sautéed, fresh, mashed, scrambled, blended, and of course baked. This latest creation filled the house with an amazing smell with hints of caramel, and it had me licking the bowl afterwards.
The coconut oil in this recipe really makes it shine. I originally tried it without, but the smell and flavor were a bit flat. The other bonus of the coconut oil is that the “marinade” drips off the tofu as it bakes into little crunchy bursts of flavor. I found they were amazing when collected from the pan and sprinkled over quinoa. Delicious flavor “crystals”!
After I made the tofu the first night, my wife demanded I make it again.
“But make more! Make the whole carton!” she said.
I made it again with two blocks of tofu, but somehow we only ended up with three servings instead of four when we started with two. hmm. The combination of coconut oil, nutritional yeast, and soy sauce is amazingly good. With the long baking time the texture is layered. Crispy on the outside, followed by chewy, and then soft on the inside. Yum.
What are you waiting for? Get in the kitchen and try it.
The tofu just before it goes into the oven (above).
- 1 block extra firm tofu
- 1 teaspoon coconut oil
- 2 Tablespoons Soy Sauce
- 3 Tablespoons Nutritional Yeast
- Pre-heat oven to 400o F.
- Drain and lightly press the tofu.
- Cut into 1 to 1.5 inch cubes. I cut mine into quarters, then half, and half again. (16 chunks)
- In a large bowl, mix the soy sauce, nutritional yeast, and coconut oil. I had to preheat my coconut oil first in the microwave.
- Carefully stir in the tofu until it is well coated.
- Place the tofu onto a baking sheet. I lined mine with parchment paper.
- Bake for 45-55 minutes or until crispy.
Makes 2 servings maybe 4 if you can share. (We couldn’t)
Inspired By: Best Baked Tofu… Ever!