Baked Tofu Bites on a Bed of Leafy Romaine recipe

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Ingredients

1 (16 ounce) package extra-firm tofu, sliced 1/2 inch thick
cooking spray
½ cup teriyaki sauce
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon hot sauce
½ teaspoon white sugar
1 small head romaine lettuce, or to taste, torn
3 strawberries, or more to taste, sliced
¼ cup raspberry vinaigrette dressing

Nutrition Info

172.8 calories
carbohydrate: 17.7 g
cholesterol: : -
fat: 6.9 g
fiber: 2.5 g
protein: 12.8 g
saturatedFat: 1 g
servingSize: -
sodium: 1636.2 mg
sugar: 12.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Lay tofu slices onto several layers of paper towel, top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu, let sit until the tofu is drained, 20 to 30 minutes.

  2. Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.

  3. Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture, stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.

  4. Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.

  5. Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

Recipe Yield

4 servings

Recipe Note

A simplified baked tofu-bite recipe served on a bed of leafy romaine, spritzed with raspberry vinaigrette, and garnished with fresh sliced strawberries.

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