Ginger Baked Tofu recipe

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Ingredients

2 (12 ounce) packages extra-firm tofu
⅔ cup liquid aminos (such as Bragg®)
½ cup canola oil
⅓ cup fresh lemon juice
3 tablespoons agave nectar
1 tablespoon minced garlic
1 tablespoon dried thyme
2 teaspoons ginger paste
1 pinch cayenne pepper

Nutrition Info

310.8 calories
carbohydrate: 14.7 g
cholesterol: : -
fat: 25.4 g
fiber: 1.5 g
protein: 14.5 g
saturatedFat: 2 g
servingSize: -
sodium: 1183.7 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place tofu between a few layers of paper towels or a clean kitchen towel. Place a heavy plate on top, add a few books to the plate to press the tofu and drain excess liquid, 20 to 30 minutes.

  2. Unwrap tofu and slice into 2-inch slices that are 1/4-inch thick. Arrange slices in a large, shallow baking dish.

  3. Combine liquid aminos, canola oil, lemon juice, agave nectar, garlic, thyme, ginger paste, and cayenne pepper in a food processor, blend until smooth. Pour over tofu slices.

  4. Marinate tofu in the refrigerator, 8 hours to overnight.

  5. Preheat oven to 350 degrees F (175 degrees C).

  6. Bake tofu in the preheated oven until golden brown, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

This is a great recipe that the whole family will love (even your meat eaters). Serve it with brown rice and steamed veggies for a healthy vegan meal any night of the week. Start the marinating process the evening before you intend to cook it. I doubled this recipe in order to have leftovers for lunch. Simply reheat it with potatoes or rice. You can also serve it cold on a salad or as filling for a sandwich.

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