Over the past 6 months, I’ve been experimenting with different ways to infuse flavor into tofu. I actually like tofu, even plain. However, I love how it acts like a sponge and soaks up whatever you marinate it in. My latest method, I like to call “slow baked” because it does take some time, but is actually much easier to prepare and takes less plan ahead prep time. All I have to do is cube a block or two of tofu, mix up the marinade and bake it in a low heat oven for an hour. Then I turn up the heat and finish it off until it caramelizes into succulent little cubes that are bursting with flavor. The leftovers are great cold in a wrap, on a salad, or warmed up on top of some homemade beans.
Experiment with the marinade to find a combination you like. This one is kind of smoky with a hint of sweetness.
| Slow Baked Tofu |
- 2 14 oz containers of organic firm tofu
- 1 cup of vegetable broth (I like Better Than Bouillon “No Beef”)
- 2 Tablespoons of balsamic vinegar
- 2 Tablespoons of low-sodium soy sauce
- 2 Tablespoons of agave syrup
- 1 Tablespoon of liquid smoke
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Preheat the oven to 250º F.
- Drain and pat dry the tofu. Cut into 1 inch cubes and place in a 13″ x 9″ baking dish. Mix the broth, balsamic vinegar, soy sauce, agave syrup, liquid smoke, garlic powder and onion powder together to make the marinade. Pour over cubed tofu in the baking dish.
- Bake for 1 hour at 250ºF, stirring gently after 30 minutes. After the first hour, turn up the heat to 375ºF and continue baking for 30 minutes. Keep baking until all of the marinade has been absorbed, checking every 10 minutes or so.
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