I’ve heard so many people talk about how they don’t like tofu and I feel bad for all of them because (when cooked well) it’s delicious. I think people usually just don’t season it enough; tofu really doesn’t have much flavor but it absorbs anything and everything you put on it. There are also a few tricks to making tofu taste good including getting a lot of the liquid out of it before marinating and not being afraid to cook it for a very long time at high heat. There are lots of ways to make tofu taste good, but I like this recipe because it uses the oven which allows me to cut down on oil while still getting the tofu crispy (i.e., I’m not frying it). I usually put this tofu on top of salads, but it also tastes good mixed into a stir fry or (if you sliced the tofu into larger slices instead of blocks) on a sandwich.
Bake Time: 35 minutes | Active Time: 10 minutes
- 1 block extra firm tofu (the firmer the better)
- 3 large garlic cloves, minced
- 2 tbsp smoked paprika
- 3 tbsp soy sauce
- 3 tbsp olive oil
- Preheat oven to 400F.
- Drying the tofu: Stand the tofu on end and slice long-ways into three even slices (you’re goal is to have the thinnest pieces with the most surface area). Lay the tofu slices side-by-side on a towel and fold the towel over them being careful not to fold the tofu. Carefully press the tofu through the cloth to get as much water out as possible. NOTE: Some people set a heavy book on top of the towel and leave it to absorb even more water. I don’t know if that’s necessary but it’s up to you!
- Dice the tofu slices into 1/2″ cubes and put in a large bowl.
- Add the minced garlic, smoked paprika, soy sauce, and olive oil and carefully fold together. Let marinate for at least 10 minutes.
- Cover a baking sheet with parchment paper and spread the tofu mixture over it making sure none of the tofu is touching.
- Bake for 35 minutes or until tofu is just starting to become crisp.
- Serve over salad or add to a stir fry.