Tofu can be intimidating. I get it. But it's really not that hard to make. As as long as you follow the instructions below, your Baked Turmeric Tofu will be soft-on-the-inside-crispy-on-the-outside every time.
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Making Tofu
The first time I made tofu, I remember feeling intimidated. The process seemed unnecessarily complicated. But once I actually sat down and did it... it's really not that bad. When you hear "pressing," just think "let it sit on paper towels." And when you see the time to make it and think "OMG I don't want to spend 1.5-2 hours making this," just remember that most of that time is letting the tofu sit on the counter, sit in the marinade, and sit in the oven. It actually takes very low effort to make.
Type of Tofu
Make sure you get extra firm! Silken tofu, the kind that goes in Miso Soup, will completely fall apart. Make sure you get extra firm.
I also like to get organic, since soy beans are one of the most common GMO foods around. Buying organic ensures that it's non-GMO.
Tips & Tricks
- Get rid of the water! Tofu comes in a package full of water, which needs to be drained. Then you'll need to squeeze out as much water as possible. To do this, you'll "press" the tofu. Just place the tofu on a bunch of paper towels, put more paper towels on top of the tofu, and then place a heavy object on top. I used a cast-iron skillet, but you could also use a normal plate with some cans on top. Then just let it sit there for half an hour.
- Marinade the tofu! Tofu has a very mild flavor, but it is great at soaking up the flavors around it. To get the maximum flavor out of your tofu, let it marinate for 30 minutes or so before baking.
- A hot oven! To get it crispy, you'll need a hot oven. You can bake the tofu at 400°F (200°C) for 30-40 minutes, or at 425°F (218°C) for 25-30 minutes. You'll know the tofu is done when the outside turns golden brown along the edges.
- I use a toaster oven to cook my tofu, so I only cook 15 oz at a time. It fits perfectly onto my little 3.5 x 6.5 sheet pan. Of course, if you are using a normal oven, you could easily double or triple the recipe.
- It seems like a long time to make, but over half the time is spent with the tofu just sitting on the countertop or sitting in the oven. So while it does take time, it's very low effort.
- The turmeric gives the tofu a lovely golden color.
- You could use other flavors to marinate the tofu. I prefer turmeric, garlic, ginger and soy sauce, but you could use whatever flavors you wish. Try something spicy; or smoky. Chili lime? Teriyaki? Curry? The options are endless!
Keto Vegan Lo Mein (Shirataki Noodles)
Use your freshly baked tofu to compliment a bowl of low-carb shirataki noodles. Loaded with veggies and bursting with flavor, this warm bowl of noodles is both vegan and keto-friendly!
📖 Recipe
Baked Turmeric Tofu
Ingredients
- 15 oz extra firm tofu
- 1 tablespoon avocado oil
- 1 tablespoon soy sauce (or coconut aminos)
- ⅛ teaspoon turmeric
- ⅛ teaspoon garlic powder
- ⅛ teaspoon powdered ginger
Instructions
- Take the tofu out of the package and drain the water. Place the tofu on top of several layers of paper towels, and then put more paper towels on top of the tofu. Place something heavy on top and let it sit for 30 minutes. This step is essential for squeezing out excess water.
- Cut the tofu into cubes, approximately 1 inch by ½ inch (2.25 cm x 1.75 cm).
- Put the cubes in a bowl and add all other ingredients. Stir to combine, being careful not to break the tofu cubes. For extra flavor, let the cubes sit and marinate for 30 minutes.
- Spread the tofu cubes onto a sheet pan lined with parchment paper and bake at 400°F (200°C) for 30-40 minutes, or until the outside is golden brown.
Nutrition
Nutrition information is estimated. Amounts may vary depending on the specific brand and/or type of ingredients you use. Sugar alcohols and other sweeteners that typically do not effect blood glucose levels, including but not limited to erythritol and allulose, are excluded from the carb count.
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