baked tofu

All posts tagged baked tofu

Vegan Mofo 2013: 7 Bok Choy salad with Oven Fried Tofu

Published September 7, 2013 by Vegan Derby Cat Party


Here’s something I threw together to use up some leftover bok choy I had, along with my favorite, easy way to cook tofu. I don’t normally buy or cook bok choy, so I wasn’t even sure if people used it commonly for salads, but a quick google search revealed that in fact, they do, and that it’s usually served with a sugary vinaigrette dressing. I used agave instead of sugar, and maybe too much toasted sesame oil in my version. Maybe you want to dial that back (1-2 tsp) and use the rest of some other mild flavored oil, or just less period? This was an experiment, after all. If you want a perfected recipe, there are a great many on-line. 😉 I served this with simple oven baked/fried tofu. I used pine nuts for my recipe because of my almond allergy. I saw some other recipes with pine nuts, but most had almonds. Though If I made this again, I’d probably use sunflower seeds. I thought it was pretty easy and good!

Bok Choy salad with Oven Fried Tofu

1 block of tofu, cut into bite sized pieces
coconut oil, or preferred oil
sea salt for sprinkling

1 large bunch bok choy, chopped finely
1/2 large red pepper, chopped finely
1/4 onion, chopped finely
3 medium carrots, grated finely

1 tbsp. Dijon mustard
2 1/2 tbsp.   brown rice vinegar
2 1/2 tbsp. agave
2 tsp. of garlic, minced
2 tbsp. toasted sesame oil, or combination of choice
sea salt and freshly ground pepper

2-3 tbsp. pine nuts/sliced or slivered almonds, optional


1. Preheat oven to 450*F. Rub or mist tofu pieces with oil, sprinkle lightly with salt, and place onto a prepared cookie sheet. Bake for 25-30 minutes. (How to bake tofu)

2. Toss veggies into a large bowl.

3. Whisk dressing ingredients together and drizzle into salad. Toss or massage to coat.

4. Top with toasty tofu and preferred seeds or nuts for added crunch!






How to bake Tofu

Published December 7, 2011 by Vegan Derby Cat Party

This is my favorite way to prepare tofu for my recipes. Since I found Nasoya’s pre-pressed sprouted tofu, it’s even easier. If you don’t have pre-pressed tofu, make sure you press for at least 30 minutes, but an hour is better. There are many ways to do this; google it! I’m totally spoiled now by the convenience of the ready to go tofu, just cube and bake if you have a sauce, feel free to marinade the cubes before baking and/or rub them with spices! : )

1 package of firm or extra-firm tofu, pressed and cubed
oil for greasing


Preheat oven to 450*F, and lightly grease a cookie sheet with oil. Bake for 25 minutes. Ta-da! Nicely textured tofu with toasty edges.



Easiest Baked BBQ Tofu

Published May 21, 2011 by Vegan Derby Cat Party

You can’t get easier than this 3 ingredient tofu recipe. Especially since the BBQ sauce comes from a bottle. Make sure you pick something quality, as there are a lot of junky, non-vegan, and non-delicious ones available on the market. I like to jazz mine up with a little hot sauce, agave and mustard, but that part’s totally optional depending on the sauce you use. DO make sure you press the tofu first, though. It doesn’t have to be a 30-60 minute press. Check out my directions at the bottom for quick pressing tofu cubes!

Easiest Baked BBQ Tofu

canola oil
1 package of extra firm tofu, cut into cubes and pressed (about 1-1.5″ cubes, no smaller)

Your favorite BBQ sauce, about 1/2 cup
agave syrup, optional
hot sauce, optional
dijon mustard, optional


1.  Preheat oven to 450*F. Spray or grease a cookie sheet with canola oil.

2. Arrange tofu cubes on cookie sheet. Bake for 30 minutes. Leave oven on! **

3. Meanwhile in a medium bowl, whisk BBQ sauce with additional ingredients to taste, if using, and set aside. After tofu bakes for 15 minutes, brush with BBQ sauce and place back in oven for additional 10-15 minutes. Reserve sauce.

4. Remove the tofu from oven and let it cool slightly. Drop tofu pieces into bowl with sauce and coat evenly.

You can serve this with rice and veggies, or mashed potatoes, fries, whatever you like!

**You could make this even easier by skipping the basting in step 3, baking the tofu for 25-30 minutes, and then doing step 4. Up to you.

How to quick press tofu cubes:

1. Remove tofu from package and gently squeeze between your palms over the sink. Place tofu on cutting board.

2. Cut into desired size cubes. I usually make 4 cuts along the length, 3 cuts along the width, and then cut the height in half.

3. Grab a couple of paper towels and wrap around 3-4 cubes at a time. Gently squeeze out over the sink. Don’t squeeze so hard that you crumble your tofu, but just enough to get some of the water out. Continue with remaining cubes.

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