My typical go-to lunch is a large green salad topped with an assortment of seasonal veggies & almost always drizzled with a vegan goddess dressing…
When I need it to be extra special & filling I’ll toss in some cubed baked tofu. On most occasions, I am lazy & opt for the pre-packaged variety, but after San Diego’s recent countywide blackout, stores had to throw away ALL of their produce & refrigerated items, & faced the arduous task of completely restocking their shelves. Ever since, my beloved baked tofu from Fresh & Easy has not been available, but a nice extra-firm package of plain tofu was, so I grabbed it. On the way home I got to thinking…I have tofu & an oven, lots of sauces & spices, why not I make my own? So I did & it was so much better homemade…
Golden, savory, & delicious baked tofu!
- 4 Tbsps. tamari
- 2 Tbsps. Braggs Liquid Aminos
- 2 Tbsps. rice wine vinegar
- 2 cloves garlic, minced
- 2 tsp. grated fresh ginger
- 1 lb. firm tofu
- Combine all ingredients (except tofu) in a large shallow baking dish.
- Cut tofu into bite size cubes, place in baking dish & toss with marinade. Allow tofu to marinate for at least 30 minutes, or longer. (I marinated mine overnight for extra flavor absorption!)
- When ready to bake - preheat oven to 375 degrees. Bake for 20 minutes, toss, then bake for about 20 more minutes.
Today’s lunch creation was comprised of “Crunchy Beet Salad Mix” (from F&E), golden cherry tomatoes, cucumber slices, diced avocado, & my savory baked tofu, dressed with “Tahini Goddess Dressing” (also from F&E). Baked tofu fix = satisfied!