One of life's simple pleasures...baked tofu. Along with sprouted lentils it is also one of the easiest things to make. I like to prepare a batch on Sunday's and use it in my lunches for the week or add to salads and for quick snacks. Make a little or make a lot and share it with your loved ones.
Baked Tofu with Tamari-Ginger-Scallion Marinade
Preheat your oven to 325
Unwrap your tofu block and give it a gentle squish in a clean kitchen towel or paper towels to remove excess water. Slice it into 10, roughly, 1/3-1/4" pieces, or thicker of thinner, its up to you. There are no rules here. Make 4 thick pieces or cubes or get real fancy and make crazy shapes. To-fun!
Next line them up in a baking dish. In a small bowl add 1/3 of a cup of gluten-free Tamari, 1-2 teaspoons freshly grated ginger (grated fine). Wash and remove roots or slimy leaves of 3 scallions and thinly slice, set aside. Using a pastry brush or a spoon brush/cover each piece with the tamari-ginger mixture, flip and do the other side. If you run out of sauce no biggie, just whip up more. Then sprinkle the scallions on top. Bake in the oven for 15-25 minutes or shorter or longer depending on the thickness and shapes. The "look" you are going for is crispy edges...
Remove from the pan to cool and place in a container to keep in your fridge.
Other marinade ideas using Tamari as the liquid base:
The sky is the limit!