I love cookbooks. I love reading them, I love the photography and I love the design. Cookbooks have come long way since the old Betty Crocker bibles our moms had. They have stepped up their game and are beautiful to look at offer us SO MANY options in cuisine.
I recently bought the vegan cookbook Thug Kitchen. There was some controversy over this book when it first came out, but I missed all that. It’s a funny book (if swear words make you laugh – if not, don’t get it!) and the recipes I’ve made so far are easy and tasty.
Since I wasn’t always on board the tofu train as a vegetarian, my experience cooking it is limited (for a girl that’s been a vegetarian for more than 50% of her life). I always have just pan-fried or sautéed it. After reading the Thug Kitchen info on baking tofu I gave it a whirl and I am so glad I did! It was much better, not to mention easier, than pan frying.
This marinade is everything. I prefer to marinate tofu for a full 24 hours in order to maximize the flavor. Even though it was my first time baking tofu, trust me when I tell you that you want it to be a little burned on the edges. This just means the texture will be right on! And as with all of my tofu recipes, you MUST press the tofu. Get a tofu press if you eat a lot of it – you will not regret it.
I paired the baked tofu with a lemon dill quinoa, also from Thug Kitchen. I added almonds to the quinoa for a little crunch, but it would be equally delicious without it.
21 Day Fix Container Values:
Red: 2 (tofu, quinoa)
If not vegetarian/vegan, treat quinoa as a yellow.
Personal Preference Disclaimer: I’d like to add that I do not cook 21 Day Fix recipes incredibly militantly. You may want to count the oil as a teaspoon or not use the brown sugar. I don’t think the sugar in this recipe is that big of an issue, for me. Do this plan how you choose to while staying healthy.
Serves 4 servings
25 minTotal Time
- 1 14-oz container of firm or extra-firm tofu, drained
- 1/4 cup reduced sodium soy sauce or tamari
- 2tbsp lime juice
- 2tbsp brown sugar
- 1tbsp minced fresh ginger
- 2 tsp toasted sesame oil
- 2 cloves garlic, thickly sliced
- Mix up everything (not the tofu, silly)!
- Slice the tofu into roughly 20 pieces
- Lay tofu pieces in 13x9 pan in one layer and cover with marinade
- Marinade for 24 hours, flipping tofu over at least once
- Heat the oven to 450 degrees
- Remove the tofu from the marinade and place in one layer on cookie sheet
- KEEP THE LEFTOVER MARINADE
- Bake for 15 minutes
- Flip tofu and drizzle a little sauce onto the side and bake for 10 more minutes
- Flip tofu again, drizzling more sauce after you flip and bake for 5 final minutes
- Let tofu sit for about 10 minutes and it will firm up as it cools down