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  • Plant Based Diet Coaching
    • Do You Need A Plant-Based Diet Coach?
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    • Coaching Service Explained
    • Why I Eat Plant Based
  • Phillip's Farm
    • Sprouting lentils and alfalfa
    • Product
    • About the farmer
  • Contact us
  • Recipes
    • Desserts
      • Chocolate Blueberry Pudding
      • Chocolate Peanut Butter
    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
    • Meals
      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
    • Sauces
      • Asian Brown Sauce
      • Cashew, Raisin Sauce
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
    • Smoothies
      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
      • Super Nourishing Smoothie
    • Grains
      • Amaranth, Tahini Drink
      • An Oat Chip
      • Carrot Cake
      • Chocolate, Oat Cookie
  • Schedule a Call
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Baked Tofu

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​Baked Tofu
Ingredients
Tofu, 1 package, about 14 to 16 oz
Soy sauce, ¼ cup
Pepper 1 teaspoon
Cinnamon 1 teaspoon
Turmeric 1 teaspoon
 
Directions
Press some of the water out. (Skipping this step still works good enough) I have found one brand that doesn’t have excess water, Twin Oaks. The package of Twin Oaks cost more but is cheaper per pound when you consider you get about 2 oz more in the package and have no water weight to throw out. I think this brand isn’t available everywhere.

  1. Preheat oven to 425.
  2. Press out the water. Place a plate upside down in the sink. Put the slab of tofu on it and then place a bowl or pan of water on the tofu. You may have to adjust the pan of water if it starts leaning too much.
  3. Slice the tofu into pieces about 5/16”X ¾ X ¾. Any size you prefer works fine.
  4. Add the soy sauce to the tofu and stir, covering all the pieces.
  5. Add the spices and stir to evenly cover all pieces.
  6. Slightly oil a pan, or iron skillet, or cookie sheet.
  7. Bake at 425 for 10 minutes. You can adjust the cooking time to longer if you want the tofu firmer. (10 minutes only works on dense brands like Twin Oaks, 20 is better for most brands). Adjust the cooking time to make it as firm as you want. 
 

  • Store & Donations
  • Plant Based Diet Coaching
    • Do You Need A Plant-Based Diet Coach?
    • About the Lifestyle Coach
    • Coaching Service Explained
    • Why I Eat Plant Based
  • Phillip's Farm
    • Sprouting lentils and alfalfa
    • Product
    • About the farmer
  • Contact us
  • Recipes
    • Desserts
      • Chocolate Blueberry Pudding
      • Chocolate Peanut Butter
    • Fermenting Recipes
      • Rejuvelac
      • Kimchi Phillip's Style
    • Meals
      • Kimchi Fried Rice with Tofu
      • Napa cabbage, mushrooms, tofu
    • Beans
      • Baked Tofu
      • Black Beans With Herbs and Spices
      • Chickpeas Spiced Up
    • Vegetables
      • Stir-fried Broccoli
      • Collards in Instant Pot
      • Kale and Mushrooms
      • Kale in Instant Pot
      • Sweet Potato with peanut butter
      • Sweet Potato with Date/Nut Sauce
      • Vegetable Spaghetti basic recipe
    • Sauces
      • Asian Brown Sauce
      • Cashew, Raisin Sauce
      • Miso and Tahini Sauce
      • Mushroom, Tofu Spaghetti sauce
      • Peanut Sauce
    • Smoothies
      • Sweet Potato Smoothie
      • Smoothie With Sweet Potato and Orange
      • Banana, blueberry smoothie
      • Sweet potato and shoots
      • Super Nourishing Smoothie
    • Grains
      • Amaranth, Tahini Drink
      • An Oat Chip
      • Carrot Cake
      • Chocolate, Oat Cookie
  • Schedule a Call
  • Blog
    • Comment Policy