Sweet & Spicy Baked Tofu

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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.


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

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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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To achieve crispy tofu, lay tofu cubes between dish towels on a cutting board. Place a weighted object on top and let sit for ~30 minutes to drain excess liquid.

In a bowl with a lid, mix aminos, maple, oil, and sriracha. Add tofu cubes, cover, and shake for even coating. Let sit for 30 minutes, shaking again at 15 minutes.

Preheat oven to 400°F. Spread marinated tofu cubes on a sprayed baking sheet. Bake for 40 minutes, flipping halfway for even crispiness. Remove when golden brown.

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).



Explore the irresistible blend of sweet and spicy flavors in this baked tofu recipe. Perfect for adding a punch to your meals! Find the full recipe at the link.