Maple Baked Tofu is so easy and a great protein-rich option for vegetarians and vegans.
I first posted this picture of my Maple Baked Tofu on my Instagram account and got a huge response from followers saying how good it looked; I’m super excited to share the recipe with you.
It’s funny how easy it is to bake tofu and yet I’ve never posted a recipe for it before. To be honest, when it comes to soy products, my preference is tempeh, but Alan luuurves this recipe so I make it about once every two weeks. And, since we just moved(!) last week and are still just trying to get settled, this recipe fits the bill because it requires so few ingredients and is really versatile.
I like to use extra-firm sprouted tofu:
If using the extra-firm type, you don’t even need to press it or anything, just open the package, drain the liquid, and cube it:
Next, place the tofu into a bowl and toss it with the maple syrup and tamari, and let it sit in the fridge for 30 minutes or up to 24 hours:
When you’re ready to bake, pour the mixture onto a lined baking sheet that you’ve given a light spray with non-stick cooking oil to prevent sticking:
Bake the cubes for 45 minutes at 350°F, flipping once, and you’ve got yourself some Maple Baked Tofu (yuuuum!):
I love serving it on top of salads (or with rice and steamed veggies, or just eaten straight off the pan):
Here’s the printable recipe:Print
Maple Baked Tofu is a super easy and delicious protein option.
- 1 20-ounce package, super firm tofu (I like the sprouted, Wildwood brand)
- 1/3 to 1/2 cup maple syrup
- 2 tablespoons low-sodium tamari
- Non-stick cooking spray
- Remove tofu from the packaging, draining the liquid. Use a clean towel to dry gently.
- Cut tofu into cubes and place in a glass dish.
- Add maple syrup and tamari and toss with the tofu. Let marinate for at least 30 minutes, or up to 24 hours.
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper. For even easier clean-up, you can place a sheet of aluminum foil underneath the parchment paper as well.
- Spray the parchment paper lightly with non-stick cooking spray and pour the tofu and the marinade onto the baking sheet.
- Bake for 45-55 minutes, flipping once, until the tofu is golden brown. Serve hot or at room temperature.
I’m kind of proud of myself that even with all of the chaos that comes with moving, I’ve been able to pull together enough easy meals at home to maintain my focus on eating healthy foods. Don’t get me wrong, I’m not opposed to eating at restaurants anymore and I always love a Whole Foods salad bar trip (it’s totally worth the $$ for someone else to chop all of those lovely veggies), but because I’m pretty picky about using high quality ingredients and watching the food budget, my first choice is always to eat at home.
I literally spent hours (days?) in my new kitchen last week getting it organized. Here’s how it looks so far:
You don’t even want to see the mess that is my clothes closet, but I’m happy as long as the kitchen is in order. 🙂
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