I promise, this stuff aims to please! Although, being vegan, everyone automatically thinks you live and run on tofu... Well folks, I'm hear to tell you, I don't. But when I do make it, it's amazing. :)
First and foremost, always buy Organic Tofu.... no body likes genetically modified soy beans... ick!
Okay, now that that is out of the way, the key to good tofu is MARINATING the tofu. Whether you're frying, sauteing, grilling or baking. Tofu is like a sponge and will drink up any flavors you let it sit in. Also, if you are looking for a meatier consistency, the secret lies in your freezer. Throw your extra-firm tofu (water & all) in the freezer, when you're ready to use it, stick it in the fridge to thaw. Drain the water in the package and give your tofu a nice friendly squeeze over the sink, gently remove most of the water from the block.
As for cutting the tofu, I usually cut it lengthwise, into 8 pieces. (or cubed)
There you have it! Now here's my favorite & mastered recipe for baked tofu. Use it in stir fries, over top salads, put on sandwiches, or eat with an entree. The possibilities are endless!
Basic Yummy Marinate:
Splash Soy Sauce or Tamari
White & Black Pepper
Pinch Curry Powder
Red Pepper Seeds (optional)
Siracha Hot Sauce (optional)
(anything else that tickles your fancy)
Mix ingredients to taste, and pour over sliced tofu evenly in a plastic bag. Let marinate for an hour or in the fridge over night.
1 lb Marinated Tofu (1 package), cut lengthwise into 8 pieces
Preheat oven to 350 degrees. Cover a baking sheet with parchment paper, and evenly place tofu on the sheet.
Bake for 22 minutes, flipping the 'fu half way through.
Serve as an entree, on a sandwich, on a salad, stir fry... the possibilities are endless!