One method, two easy dishes that will change the way you look at tofu. 👉 Key Moments 00:00 Why this is the easiest tofu dish ever 01:14 My squeeze and crumble method 02:20 Buddha Bowl recipe 04:20 Adobo Tofu Tacos recipe
Preheat oven to 400°F. Squeeze the tofu lightly over the sink to release some water and set aside. In a large bowl, whisk the marinade ingredients together, sesame oil through ginger. Into the marinade, crumble the tofu with your fingers and then hand-toss the tofu crumbles to coat. Bake for 30-35 min until the edges are crispy.
Adobo tofu tacos 14 oz extra-firm tofu ¼ cup extra virgin olive oil 1 tsp onion powder 1 tsp garlic powder 1 tsp cumin 1 tsp salt 1 heaping tsp of pureed adobo sauce* OR 1 tsp paprika
*I buy a small 7 oz-can of chipotle peppers in adobo sauce and puree this in a blender.
Preheat oven to 400°F. Squeeze the tofu lightly over the sink to release some water and set aside. In a large bowl, whisk the marinade ingredients together, olive oil through adobo sauce. Into the marinade, crumble the tofu with your fingers and then hand-toss the tofu crumbles to coat. Bake for 30-35 min.
Did you know you can make the tastiest, crispiest tofu with less than five minutes of prep?
No pressing, no sauteing, no searing, no active cooking at all.
You literally let the oven do all the work.
Lovely people, I'm going to show you the quickest, easiest way to make flavorful tofu.
Because tofu is so much more than those bland, rubbery cubes in your miso soup.
Most recipes over-complicate tofu, but this method is going to make it a regular ingredient
in your weeknight meals.
So today we're going to make two completely different dishes using the same one technique.
We'll transform this block of tofu into the high-protein base of an Asian-inspired Buddha
bowl and scrumptious vegetarian tacos.
Now this technique does not require you to press the water out of your tofu using towels.
You don't need to wait around for hours on end and weigh it down with a special tofu
press or your Cambridge World History of Food double volume.
You're not even going to cut it into slabs or blocks or cubes.
This is not a fussy recipe.
We're going to start with extra firm tofu and just give it a little squeeze.
I usually do this over the sink.
And that's it.
Since we're using the oven, the water will evaporate out in the dry heat.
And bonus, since we're not cooking it on the stove top, you won't have oil spitting up
at you as the wet tofu cooks.
No mess.
The method is the same for both recipes.
We're going to crumble the tofu roughly with our hands and then set that aside to make
a seasoned marinade.
Now unlike a lot of tofu crumble recipes out there, we're going to make a wet marinade,
not a dry seasoning mix.
And that's because we're not trying to make crumbles like dry dehydrated rocks that then
need to be rehydrated in sauce.
If you follow this method, you'll get tofu out the oven with the perfect balance of addictive
crispy edges and moist pillowy middle.
This is tofu ready to eat right off the pan.
No additional sauce necessary.
Okay, let's start with our Buddha bowl marinade.
We're going to start with a quarter cup of sesame oil, one tablespoon of honey, two tablespoons
of miso paste.
Miso paste is a fermented soybean paste.
It's high in umami flavor.
It's also salty, so I will not be adding any extra salt to this marinade.
One clove of garlic grated.
If you have a garlic press, you can just go ahead and crush it.
And a one inch piece of ginger grated.
I wish you guys could smell this.
It's so fragrant with the garlic and the ginger, sesame oil.
You toss that together with your hands.
I like to sort of scrunch it as I go.
And then when all the tofu is coated, we spread it out on a sheet pan.
You want to spread it out so that it's not one big blob.
You want the air to be able to circulate around the crumbles so that you get some crispy edges.
And we bake it in the oven at 400 degrees for roughly 30 minutes.
When it comes out, it's beautifully browned.
You have some crunchy ones and you also have some juicy bits.
The secret to getting these crispy edges is not to stir it.
So you leave the tofu in the oven undisturbed the whole time, which makes this recipe even easier.
I make a bed of sticky rice, add the tofu, your favorite vegetable, some kimchi and sprinkle
some sesame seeds.
And you've got a healthy, delicious dinner packed with plant protein.
Perfect little nugget.
Crispy, juicy.
Home.
Now we're going to use the same method with a different marinade to make Mexican flavored tacos.
For our marinade, we'll start with a quarter cup of extra virgin olive oil or your preferred
vegetable oil.
One teaspoon of onion powder.
One teaspoon of garlic powder.
One teaspoon of cumin powder.
And one teaspoon of salt.
And one heaping teaspoon of pureed adobo sauce.
If you do not like spicy things, then substitute one teaspoon of paprika for adobo sauce.
And whisk it all together.
I like to start with a bit of sour cream to sort of glue the tofu to the tortilla.
Just a little dollop at the bottom there.
Smear it about.
And then our lovely tofu.
Crispy and juicy.
And then I do some cheese, some grated cheese.
I like a little bit of red onion.
Cilantro.
And all Mexican food is better with a bit of lime.
There you go.
Delicious vegetarian taco.
You can even use this tofu as the filling for a burrito with rice and cheese or inside
a quesadilla.
Now, let me know in the comments which of these two marinades you prefer.
And check out my other vegetarian recipes, like three delicious and easy ways to use
lentils and, what I call, my miracle meal.
