We know that some of you are out there dry heaving at the thought of spongey tofu. We get it. BUT, we beg you to give tofu one more try!
This sweet, spicy and subtly crispy version of baked tofu just might do the trick. Plus, it’s easier to digest than a big steak and even a hunk of chicken before a tough workout, so for that reason alone, its worth the attempt.
After all, who can say no to a plant-based protein that is full of fiber, phytoestrogens, vitamin K1, folate, molybdenum, manganese, phosphorus, and thiamine!
Sweet and Spicy Baked Tofu
Ingredients
- 1 15 oz package extra firm tofu Ideally organic, non GMO!
- 1/4 cup coconut aminos
- 1 TBSP 100% pure maple syrup
- 1 TBSP avocado oil (Sesame or olive would work as well)
- 1 tsp sriracha
Instructions
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Take and drain the extra firm tofu. Slice down the middle, long ways, and chop into tiny one inch cubes as pictured.
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Take a dish towel, set it on a cutting board and lay tofu cubes evenly across board. Place another dish towel on top and place a weighted object such as a heavy text book or casserole dish on top of the pieces. This helps to drain the excess liquid, allowing you to experience a more crispy textured tofu! Let sit for ~30 minutes.
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Add aminos, maple, oil and sriracha in a medium bowl with a lid, stir. Add in tofu cubes, place lid on top and shake until mixture is even. Let sit for 30 minutes, but be sure to give the mixture another little shake at the 15 minute mark!
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Preheat oven to 400 degrees. Spray baking sheet with cooking spray and spread marinated cubes evenly across. Bake tofu for about 40 minutes total, flipping over at the 20 minute mark to ensure crispiness on both sides. Remove once golden brown.
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Toss on top of your favorite salad or stir fry and enjoy!! (We threw it on top of our favorite sweet potato starch "glass" noodles and veggies).
And if you’d like to finish off dinner with a little high protein, plant-based dessert, we’ve got you covered!
