Get Your Tofu Dry + Take It For A Fake Fry
THIS TOFU LOOKS FRIED DOESN'T IT??
BUT IT ISN'T!
Say goodbye to the thought of frying your tofu or sautéing it into a mushy mess when concocting your next stir fry or adding to a bodacious bowl of soup.
1. This tofu is perfect as a building block protein for the week in meal prep whether you use it for lunch or to create a quick weeknight dinner.
2. Fantastic for a sneaky bite when you close in on a late evening fridge run.
3. Great for breakfast with a green and sliced avocado.
4. Excellent in soup.
Basically, you should make this and then choose your own adventure.
How'd I get it to look so fried, you may be asking yourself (or not)?
I dried this tofu out real respectable like, which means:
1. I used organic extra firm tofu as you want the tofu to be firm so it can stand up to heat - otherwise, welcome to crumble town.
2. The key to crispy baked tofu is making sure your tofu is dry as bone + you do this by draining the water from your tofu, wrapping it in paper towels and placing it between two plates with a weight on top - I used a spaghetti squash - not surprising.
3. Check after 15 minutes and change paper towels, repeat 1-2 more times.
4. A solid tofu drying process takes anywhere from 30 minutes to an hour, today I did a hot 40 purely based on hangriness and I recommend you do this on a weekend so you're not waiting 40 minutes when you get home from work. Total dinner boner killer.
GET IN THE KITCHEN!
- 1 block of extra firm tofu, dried out according to above instructions and cut in to cubes
- 2 tsp coconut oil
- 1 T coconut aminos
- 1 T Braggs aminos
- ½ tsp dried ginger
- ¼ tsp garlic powder
- 2 heaping T of flax meal
- 2 tsp black sesame seeds
- Pre-heat oven to 425 degrees
- Mix all of the above together in a big bowl and gently toss
- Place on a baking sheet and bake for 20-25 minutes until brown and crispy
- Thank me later
- And Nom on