By Molly Patrick
Sep 28, 2019,
Tofu is one of my favorite foods evah, but when it’s not done right it can be a disaster – especially for someone who isn’t used to eating tofu. Tofu is like restaurants, first impressions are key. You have one shot to impress and if it falls flat, the party is over.
I’ve never had meat in my life, so tofu has always been a staple for me. I’ve had it every way you can imagine. In pies, dressings, sauces, and scrambles. In lasagna, burritos, wraps, tacos, salads, burgers, sandwiches and stir fries. Baked, fried, sautéed, air fried and fresh. Tofu salad, tofu poke, tofu mayo and tofu pudding. You name it, I’ve had it.
That’s one of the beautiful things about tofu – it’s super versatile and because it’s naturally bland, it takes on whatever flavor you give it. This is also why when it’s not prepared by someone who knows what they’re doing, it can be a sad and yucky experience that makes you run for the hills the next time tofu is offered to you.
There are a few key things to keep in mind when making tofu.
- There are lots of different types of tofu. Firm, soft, extra firm, and silken are the most common. What type you choose totally depends on what you’re making with it. If you’re making a dressing, tofu salad, or a ricotta or feta type of recipe, regular firm will work. If you’re making a creamy pie filling, silken will be your go-to. If you’re making stir fry or baked tofu, extra firm will be your best bet.
- If your tofu comes packaged in water, pressing out the liquid is key. If you don’t, whatever you are making will be watered down because of excess liquid from the tofu. You can buy a tofu press for this, or you can do what I do and slap the block of tofu on a plate, place a cutting board on top, and then set a few books or a heavy skillet on top of the cutting board. Let that bad boy set for 10 – 15 minutes and then it’s pressed and ready to go. If you buy silken tofu, there is no need to press out the water. If you do, it will turn to mush.
- Since tofu is bland it’s like a blank canvas and will take on whatever flavor you give it. This is awesome if you know how to create yummy flavor. It’s not so awesome if all you know how to do is add salt and pepper and maybe a splash of hot sauce. Whether you are marinating, drenching, baking, blending, or sautéing, make sure you don’t skimp on building awesome flavor. Using lots of herbs and spices, soy sauce, coconut aminos, vinegars, mustards, miso, tomato paste – these will all add some nice umami to your tofu and pump up the flavor. Just make sure you use enough. Tofu is like a sponge and will soak up whatever you give it, so make sure you give it enough flavor boosting goodness.
- Cook it long enough. Tofu right out of the package is pretty soft – even if it’s the extra firm variety. If you’re going for a meaty bite you will want to bake or saute the tofu until it gets nice and firm. It will get firmer the longer you cook it. If you are using it raw in, say, a tofu salad or tofu poke recipe, then there’s no need to cook it.
- Don’t be afraid of soy. It’s just a bean 🙂
If you want a tasty rotation of tofu recipes, our meal plans have you covered.
We know tofu, we love tofu, and we turn even the biggest tofu haters into tofu lovers every time we have tofu on the menu. It’s part of what we do.
To give you a hands on look at how to make delicious tofu, I made a video for you so you can see it in action. This is one of my favorite tofu recipes that I make regularly. Enjoy!
Here’s the link to our private Facebook group that I mention in the video where you will find loads of inspiration to eat more plant based meals, including ones with tofu.
Have you ever had not so yummy tofu and it ruined it for you? Talk to us in the comments below and then go try this recipe!
Ingredients
- 1 block firm or extra firm tofu, pressed well and sliced into 8-10 slices
- ¼ cup coconut aminos
- ¼ cup brown rice vinegar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon vegan worcestershire sauce
- 1 tablespoon peeled and minced ginger
- 1 tablespoon minced garlic
- 1 cup sliced green onions (50 g)
Instructions
- Remove the block of tofu from the package and rinse with water. Place the block of tofu on a plate and then set a cutting board on top of the tofu. Place something heavy on top of the cutting board, like a few cookbooks or a heavy skillet, and set aside for 10 – 15 minutes while the liquid is pressed out of the tofu.
- While your tofu is pressing whisk all of the ingredients together in a 10 – 12 inch cast iron skillet.
- When the tofu is done pressing, slice into 8 – 10 slices and place gently into a well seasoned 10 inch cast iron skillet (you could also use a glass or ceramic baking dish). Turn the tofu over and gently mix with your hands so that the marinade covers all the tofu.
- Preheat your oven to 375 °F (190 °C) while your tofu soaks up the marinade. Turn it over once or twice during this process so that all the sides of the tofu get some marinade action.
- When the oven reaches temperature, place the skillet, uncovered in the oven for 25 minutes. After 25 minutes, take out of the oven and flip each piece over. Put back in the oven and bake for an additional 25 minutes.
- Take out of the oven and allow to cool in the cast iron pan. The tofu will firm up a bit as it sets.
Notes
Wishing you a happy week. May it be filled with the delicious smell of baked tofu, wafting through your cozy house.
Xo
Molly
27 Comments
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Perfect timing. Exactly what I want to make today! Can I substitute lemon for the orange juice?
Hi Mary, you are welcome to try it but lemon might be too acidic so maybe just leave out the juice if you don’t have it on hand – it will still be delicious! ~Karen
That looks tasty! I’ve never tried baking my tofu in a cast iron pan. Thanks for the tip.
You got it!
Hi Molly, I can make your life a little easier language wise ? Worcester is actually pronounced as Woosta – the British sometimes have a way of writing really complicated names and then simplify the way they pronounce it. I haven’t been able to find a consistent rule for how they do that (not being British myself ?) , not sure if there is one ? So, no need to twist your tongue over that one! ?
lol! Thanks for the help!
xo
Molly
Holy moly this looks delicious and I can’t wait to try.
It’s SO good!
I am some months into this woe and I know I need to get other substantial nutritious ingredients into my diet but I have shunned tofu because of texture. Anyway your explanation was very good so I will give this recipe a go. So glad recipe didn’t have nutritional yeast in it – thats a bridge too far for me. Thank you for sharing
Hey Lesley – keep us posted!
I hope you enjoy it 😉
xo
Molly
This is why you are DA BOMB! Yes, I love all the information and recipes in the meal plan but you don’t just leave it there. The blog gives us more recipe but knowledge. You encourage us to try things but you give us actual recipes. You give tips of how to dress up our salads and things. You rock Molly and I love your videos like this. I’ll be trying this for my family soon. ❤️❤️
Thank you, Tammy!
So glad you enjoy all that we do to help people eat more plants!
Lots of love headed your way.
xo
Molly
WOW! What a totally awesome video presentation of how to prepare the most ass kicking baked tofu ever! No more boring baked tofu from the super market! This is a drop dead delicious recipe that leaves you room to experiment and get creative. The end result will provide lots of possibilities…sandwiches, wraps, salad topper, yummy snack, or??? you name it! Oh, and that vintage Creem tee shirt…very cool!
Thank you, mom! And thank you for the shirt. lol!
looks wonderful! can silken tofu be a sub in this recipe?
Hi Gayla, This recipe will work best with firm or extra-firm tofu. Because silken tofu is so soft it will not hold up well for this recipe. Silken tofu is best used for blending or recipes where the texture of the tofu can be super crumbly and soft. For instance, silken tofu is used as the base for a Bonus Recipe “Mardi Gras Mousse” in our #MardiGras19 meal plan. ~Karen
Hi Molly. Really love the cooking videos. Keep those coming. You are such an enthusiastic sweetie pie. Kindly Brooke Shaffer
Aww – thank you!
I love doing them 🙂
xo
Molly
Could you help with an explanation of the difference in coconut aminos vs. soy sauce regarding taste. Love your recipes all your insight into Life!!
Thank you,
Hi Cyd, Coconut aminos are less salty and sweeter compared to soy sauce. ~Karen
Can I use stainless steel pan to bake it? I don’t have an iron skillet.
Hi Jcb, Thanks for stopping by! Your best bet is to look up the brand and model of stainless steel pan that you have to see if it is oven safe. Otherwise, transfer to an oven-safe dish. ~Karen
Nice I enjoyed
Aww! We’re so glad you liked it!! Thank you for the feedback. – Jo
Humm—-not my favorite. Most I can say is at least I had some protein.
Just discovered your site tonight and am intrigued. Been trying vegan for a bit. A challenge when also IF and living with a someone who just doesn’t get it. And now WFPB, wtf!? I just bought a case load of avocado oil on sale thinking it doesn’t get better than that. Rats.
Anyway, I love eating. So I spend way too much time researching online recipes and tips etc from the massive amounts of vegan bloggers out there. And I have a few favourites. And now you.
Recently learned about soaking tofu in hot salt water rather than pressing it. Wondering what your take on this is? Easy peasy works for mezy. Love to hear what you think.
And so curious to learn more about WFPB!
Welcome, Dana!
Our best advice for transitioning to a whole food plant based diet is to not get caught up in perfection. Go as slowly as you (and your partner) need. If you want to continue to cook with oil for a little while or a few meals a week, then go for it.
We have lots of great info about whole food plant based eating you can check out.
We haven’t tried brining our tofu before cooking, but it’s an interesting idea! If you try it, let us know how it goes. You can reach out to us with any questions and we’ll be happy to help.
Cheers,
Stephanie