Baked Tofu Squares…

I just came back from a trip to New York and when I came home I did not feel like cooking. It is a bit tiring to fly over a whole continent (hello U.S.A.) and an entire ocean to get home to Maui. And I don’t love jet lag either. This is my simple go-to dish when I’m feeling tired and I want to have a quick hot dish to enjoy that’s yummy and fun. I also add a sauteed green vegetable on the side, and I’m done! Dinner is ready in 30 minutes with not a lot of prep time. Perfect.

Tofu is one of those proteins that people enjoy in soups and salads and stews. Tofu, also known as bean curd, is made from soy beans, and is made by coagulating soy milk, and pressing the curds into soft white blocks. Tofu has protein, low fat, and a low carb profile. Tofu has a number of nutrients including calcium, manganese, iron as well as many phytonutrients.

I would not have tofu every day as some people find that it may affect estrogen levels. If this is a concern, do consult your doctor and ask what they think of tofu.

Ingredients: 
(serves 2)
• 1 block extra firm tofu, organic, 14 ounces
• Bragg’s nutritional yeast, 1/4 cup
• Bragg’s liquid aminos, 2 tablespoons

Utensils: 
• parchment paper (for cooking use only)
• baking sheet
• knife
• cutting board
• paper towels

1. Preheat oven to 375 degrees.

2. Rinse, and pat dry tofu block with paper towels. Set aside.

3. Cut tofu block length-wise in four slices. Cut tofu block width-wise in six slices. Slice tofu block again cross-wise, into one inch or bite size squares. Set aside.

4. On a metal baking sheet, add parchment paper. Toss tofu cubes onto parchment paper on baking sheet.

5. Sprinkle Bragg’s liquid aminos over tofu squares. Toss with your hands so that all the cubes are moistened well. Set aside.

6. Sprinkle Bragg’s nutritional yeast over the moistened tofu cubes. Toss cubes, with your hands, so that all the cubes are seasoned well with the nutritional yeast. Add one last sprinkle of nutritional yeast on top of the tofu squares. Set aside.

7. Once oven is ready, bake tofu squares for 30 minutes.

8. Serve immediately.

Enjoy!

***

Options:

1. Add leftover baked tofu squares to your favorite omelette, fritatta, scrambled eggs.

2. Toss tofu squares in your soups and salads. And on sauteed greens or veggies.

3. If you don’t enjoy Bragg’s liquid aminos or Bragg’s nutritional yeast, then do bake the tofu squares very simply: just by itself! Naked tofu. Plain and simple.

4. If you want a touch of flavor, add whatever dried herbs or spices that you do enjoy. Try a sprinkle of curry, paprika, smoked paprika, thyme, parsley, oregano for different flavor profiles. Keep it simple and fun.

5. The tofu squares can be kept in the refrigerator, in a sealed container (I use glass containers with fitted rubber tops), for 1-3 days.

6. I recommend the extra firm tofu as it is easier to work with and has a firmer texture when you bake it.

7. Parchment paper for cooking is sold in kitchen supply stores or large supermarkets. Always use the parchment paper that is intended for culinary use.

October 21, 2018 • recipe 21
a recipe by Carol Giardino • all rights reserved