Best 2 Savory Baked Tofu Recipes

Savory baked tofu is a delectable and versatile dish that offers a delicious plant-based alternative to traditional meat-based recipes. Whether you're a seasoned vegan, seeking a healthier option, or simply looking to explore new culinary horizons, this guide will lead you through the art of crafting a flavorful and satisfying baked tofu dish. With a few simple ingredients and easy-to-follow instructions, you'll discover how to create a savory masterpiece that tantalizes your taste buds and leaves you yearning for more.

Here are our top 2 tried and tested recipes!

SAVORY BAKED TOFU

Savory Baked Tofu image

This is a new favorite, and the flavor has been compared to - get this - corn dogs! This is great for someone who's a little wary about tofu; it's kind of a vegetarian 'shake and bake' recipe. Tofu, done like this, tastes meaty and not unlike chicken. The secret is to chop the tofu, freeze it, and then drain it really well before you marinate it. We keep chopped tofu in our freezer at all times for easy, fast recipes like this. (You can thaw it really quickly in boiling water.)

Provided by Sellzey

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Time 9h

Yield 4

Number Of Ingredients 10

Ingredients

2 cups cubed firm tofu
½ lemon, juiced
3 tablespoons yellow mustard
2 tablespoons honey
1 tablespoon soy sauce
1 ½ teaspoons chili powder
½ teaspoon garlic salt
ground black pepper to taste
vegetable oil, or as needed
¾ cup bread crumbs

Steps:

Place tofu in a freezer-safe, covered container and freeze, 8 hours to overnight. Thaw in the refrigerator the day before you plan to bake it.
Mix lemon juice, mustard, honey, soy sauce, chili powder, garlic salt, and black pepper together in a bowl. Add thawed tofu and stir to coat. Marinate at least 30 minutes.
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with vegetable oil.
Place bread crumbs in a large lidded plastic container. Place tofu, 5 to 10 cubes at a time, in the container and seal the top. Shake until coated and place tofu on the prepared baking sheet. Repeat with remaining tofu.
Bake in the preheated oven until well browned, about 10 minutes.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 28.7 g, Fat 10 g, Fiber 2.8 g, Protein 13.8 g, SaturatedFat 1.5 g, Sodium 751.1 mg, Sugar 10.6 g

SUMMER ROLLS WITH BAKED TOFU AND SWEET-AND-SAVORY DIPPING SAUCE

Summer Rolls with Baked Tofu and Sweet-and-Savory Dipping Sauce image

Vietnamese-style rolls are a great addition to your summer repertoire: They require very little cooking and can be assembled at the kitchen table or out on the patio. Thanks to bean thread noodles and baked tofu, they make a substantial meal, but pickled vegetables and a trio of herbs keep each sauce-dipped bite light and cool.

Provided by Andrea Albin

Categories Appetizer Picnic Vegetarian Quick & Easy Lunch Lime Tofu Healthy Noodle Soy Sauce Gourmet Vegan Pescatarian Dairy Free Tree Nut Free Kosher

Yield Makes 4 (Makes 8 rolls) servings

Number Of Ingredients 16

Ingredients

2 ounces dried bean thread noodles (cellophane noodles)
1 small carrot, cut into thin matchsticks (about 3/4 cup)
1 Kirby cucumber, halved lengthwise, seeded, and cut into thin matchsticks (about 3/4 cup)
1 small fresh jalapeño, cut into thin matchsticks
1/4 cup rice vinegar (not seasoned)
1/4 teaspoon sugar
1 tablespoon plus 3/4 teaspoon fresh lime juice, divided
16 rice-paper rounds (also called galettes de riz; about 8 inches in diameter) plus additional in case some tear
plus additional in case some tear
4 romaine leaves, each torn into 4 pieces
10 ounces packaged baked tofu, cut into 3- by 1/3-inch sticks
1 cup fresh bean sprouts
1/2 cup each of torn basil, mint, and cilantro leaves (11/2 cups total)
1/3 cup hoisin sauce
2 tablespoons chunky peanut butter
2 tablespoons water

Steps:

Soak noodles in a medium bowl of boiling-hot water 10 minutes.
Meanwhile, blanch carrot in boiling water until softened, about 45 seconds. Drain. Rinse under cold water to stop cooking, then transfer to a small bowl along with cucumber, jalapeño, vinegar, sugar, 1 tablespoon lime juice, and 1/4 teaspoon salt. Let stand 5 minutes. Reserve 2 tablespoons liquid and drain pickled vegetables.
Drain noodles and rinse under cold water, then drain and pat dry. Toss noodles with remaining 3/4 teaspoon lime juice and snip with kitchen shears 5 or 6 times.
Fill a shallow pan or pie plate with warm water. Soak 2 rice-paper rounds until they begin to soften, about 30 seconds, then let excess water drip off and stack soaked rounds on a work surface so that they overlap by all but 1 inch on either side. Put 2 pieces of romaine on bottom third of round. Top with one eighth of noodles (about 2 tablespoons), tofu (4 sticks), bean sprouts (about 2 tablespoons), herbs (3 tablespoons), and pickled vegetables (3 tablespoons). Roll up tightly around filling, folding in sides. Make 7 more rolls in same manner.
Stir together hoisin sauce, peanut butter, water, and reserved 2 tablespoons pickling liquid. Serve rolls with dipping sauce.

Tips:

Choose firm or extra firm tofu: This type of tofu holds its shape better when baked.
Press the tofu: This helps remove excess water and results in a firmer, more flavorful tofu.
Marinate the tofu: This helps infuse the tofu with flavor. You can use a variety of marinades, such as soy sauce, teriyaki sauce, or a mixture of olive oil, herbs, and spices.
Bake the tofu at a high temperature: This helps create a crispy exterior and a tender interior.
Serve the tofu with a variety of dipping sauces: This allows your guests to choose their own flavor preferences.

Conclusion:

Baked tofu is a delicious and versatile dish that can be enjoyed in a variety of ways. With its high protein content and low calorie count, it's a great option for those looking for a healthy and satisfying meal. Whether you're a tofu lover or just looking for something new to try, baked tofu is definitely worth a try. Experiment with different marinades, seasonings, and toppings to find your favorite combination.