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

Ingredients

• 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

Directions

1. Preheat oven to 400F.
2. 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!
3. Dice the tofu slices into 1/2″ cubes and put in a large bowl.
4. Add the minced garlic, smoked paprika, soy sauce, and olive oil and carefully fold together. Let marinate for at least 10 minutes.
5. Cover a baking sheet with parchment paper and spread the tofu mixture over it making sure none of the tofu is touching.
6. Bake for 35 minutes or until tofu is just starting to become crisp.
7. Serve over salad or add to a stir fry.