This tofu recipe is great as a side dish in a pita or as a snack after a run! I like making a larger batch to have some in the fridge for another meal of snack. The only trick here is to make sure the tofu is baked just long enough, to short it doesn't have the correct texture outside to long and it gets rubbery.
• 1 brick tofu (extra firm works best)
• 1/4 cup soy sauce
• 1/2 cup water (you might need a bit more depending on size of pan used)
• 1/4 tsp pepper
• 2 cloves garlic minced
• 1 tsp braggs liquid amino
• 1 tsp kelp powder (optional)
Cut the tofu brick into three sections as seen below
Brick ready to be cut
three slices ready to be diced
diced tofu about three sections per long slice
15 pieces per long slice
after tofu is prepped put all ingredients into a bowl to marinade for about an hour with top on bowl in fridge. Place in 8' by 8' pan (single layer) and place in a preheated oven at 375 for about 25 to 30 minutes, then turn pieces over and bake for another 25 to 30 minutes. Tofu should be golden brown and and have a solid texture. Enjoy!
tofu in pan ready for oven
served as a side over rice with TVP lettuce wraps