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BEST EVER BAKED TOFU

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This 6 ingredient Best Ever Baked Tofu is jam packed with savory & sweet flavor! Learn how to make even tofu haters into lovers with this recipe.



It is sticky with a deeply savory and slightly sweet glaze. Most baked tofus are spongy, but this Best Ever Baked Tofu is long baked to remove the excess moisture which gives the tofu and irresistible chewy texture. It is similar to a really high quality beef jerky, only it is vegan, gluten free, and healthy to boot.



This recipe took me quite a few tries to hit the nail on the head. Lets just say that I have been eating this tofu for years, and am only now sharing it on the blog.


And when I finally got it right, you had better believe that their were happy dances as I pranced around the house with sticky fingers and a slice of half eaten Best Ever Baked Tofu.

BEST EVER BAKED TOFU RECIPE
This 6 ingredient Best Ever Baked Tofu is jam packed with savory & sweet flavor! Learn how to make even tofu haters into lovers with this recipe.



Ingredients
  • 3/4 cup maple syrup
  • 1/2 cup liquid aminos
  • 1/2 cup water
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 block extra firm tofu
Instructions
  1. Whisk together all of the marinade ingredients.
  2. Slice the tofu into 1/2 inch thick squares and submerge them in the marinade. Cover and let marinade overnight in the fridge.
  3. The next day, preheat the oven to 300 degrees. Line a baking tray with parchment paper. Place the tofu on the baking tray, with a little space in between them so they aren't touching. Reserve the marinade. Place in the oven and bake for 30 minutes.
  4. While the tofu is baking, take the reserved marinade and heat it in a small saucepan over medium heat. Simmer until reduced by two thirds. The marinade will be thick and syrupy.
  5. Once the tofu has baked for 30 minutes, baste the top and sides of the tofu with the reduced sauce. Flip the tofu and baste the other side. Return the tofu to the oven and bake for another 1 hour and 30 minutes, basting and flipping the tofu every thirty minutes. Serve.

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