ALL-PURPOSE BAKED TOFU
Even the most hardened tofu-skeptics will love the just-off-the-rotisserie flavor of these baked bites. They make a great substitute for chicken in this Winter Cobb Salad, and are tasty in sandwiches and grain bowls, too.
Provided by Martha Stewart
Categories Vegan Recipes
Time 50m
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Cut tofu lengthwise through center; slice crosswise at six 1/2-inch intervals (so you end up with 12 squares).
- Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weigh down with canned goods. Press 10 to 30 minutes (more time will yield crispier edges).
- Preheat oven to 400°F. In a large bowl, stir together oil, tamari, and paprika. Add tofu; toss with a spatula to evenly coat all sides (it's okay if it breaks up a little-that will make crispy bits).
- Sprinkle cornstarch over tofu and toss until evenly coated. Transfer to a parchment-lined baking sheet and bake, flipping halfway through, until crisp and golden brown, about 30 minutes. Serve warm or let cool completely and refrigerate in an air-tight container up to 5 days.
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