SHEET PAN TOFU 3 WAYS RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, garlic powder, all-purpose flour, corn starch, unsweetened non-dairy milk, panko bread crumbs, nutritional yeast, paprika, cayenne, kosher salt, pepper, olive oil, vegan teriyaki sauce, vegan bbq sauce
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F (200°C).
- Slice the blocks of tofu in half so you have 4 thin blocks. Place between 2 clean dish towels and stack a baking sheet and books or other heavy items on top to press out the excess liquid. Let sit for at least 20 minutes, or up to 1 hour.
- Transfer 2 of the tofu blocks to a small baking dish or container and drizzle the soy sauce evenly over both sides. Sprinkle ¼ teaspoon garlic powder onto both sides. Let marinate for at least 10 minutes, or refrigerate for up to 2 hours, until almost all the liquid has been absorbed.
- Add the flour and cornstarch to a small bowl and mix to combine. Add the non-dairy milk to another small bowl. In a third small bowl, combine the bread crumbs, nutritional yeast, paprika, remaining ½ teaspoon garlic powder, cayenne, salt, and pepper and mix to combine.
- Coat a marinated tofu block in the flour mixture, then the non-dairy milk. Repeat coating in the flour and non-dairy milk, then coat with the bread crumb mixture. Repeat with the other tofu block.
- Lay the breaded tofu cutlets and the 2 non-breaded blocks on a non-stick baking sheet. Brush both sides of the breaded tofu cutlets with olive oil. Brush vegan teriyaki sauce over both sides of 1 non-breaded block and vegan BBQ sauce over both sides of the other non-breaded block.
- Bake for 25-30 minutes, flipping halfway, until the breaded tofu cutlets are golden brown.
- Serve the tofu blocks sliced, cubed, or whole in salads, wraps, stir-frys, or sandwiches. Store up to 5 days in an airtight container.
- Enjoy!
Nutrition Facts : Calories 351 calories, Carbohydrate 28 grams, Fat 17 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams
SHEET-PAN CRISP TOFU AND SWEET POTATOES
Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp squares. A tamari-honey dressing spiked with rice wine vinegar acts both as marinade for the tofu and sauce for the finished dish. Then quick-pickled scallions and hot sesame oil make for a bright and spicy garnish.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
- In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
- On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
- Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
- Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
- To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 10 grams
SPICY BAKED TOFU
This healthy, protein-packed tofu dish is filled with flavor. This is a spicy dish. I don't find it overly spicy but I like heat in my faux-meat! I served this with wilted garlic spinach and a fresh salad on the side. Remember that tofu is a concentrated protein, so you don't need as much tofu as you would meat. This dish is great reheated! If you want to be really creative, try grilling your tofu for an even more delicious result!
Provided by Kiara Sexton
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Lay the tofu on a plate lined with a couple sheets of paper towel. Layer more paper towel atop tofu and place another plate atop the stack to press water from the tofu. Let sit at least 5 minutes.
- Cut tofu into 1/2-inch strips and put into a large, sealable plastic bag; add soy sauce, chili sauce, ginger, and hoisin sauce. Squeeze bag to remove excess air and seal. Marinate tofu in the refrigerator for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
- Remove tofu from the marinade, shake to remove excess moisture, and arrange onto the prepared baking sheet. Discard the remaining marinade.
- Bake in preheated oven for 15 minutes, flip, and continue baking until firm, 15 to 20 minutes more.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 6.1 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 0.8 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 686.2 mg, Sugar 2.2 g
EASY SHEET PAN SPICY TOFU
Tofu is spiced and oven roasted until crispy, along with a medley of comforting vegetables in this Easy Sheet Pan Spicy Tofu dish.
Provided by © 2021 Savory Spin. All images and content are COPYRIGHT PROTECTED.
Categories Lunch And Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Remove the tofu from its packaging and wrap it in paper towels to drain as much water out of it as possible.
- As the tofu is draining, peel the potatoes and carrots and chop them into bite-sized pieces. Also cut/separate the broccoli into bite-sized pieces.
- Mix together 2 tsp coriander, 2 tsp smoked paprika, and 2 tsp chili flakes and sprinkle over the veggies. Toss veggies with spice mix so they are well coated.
- Drain and rinse the beans and toss them in with the veggies.
- Then drizzle in 2 tsp of EVOO on top of veggies and beans and mix so they are coated as much as possible with the EVOO.
- Line a baking tray with foil and place the beans + veggies onto it.
- Then, cut the tofu block into half and wrap it in paper towels. Then, blot out as much as possible from the tofu. When tofu is as dry as possible, cube each half into bite-sized blocks.
- Mix 2 tsp arrowroot powder, 2 tsp coriander, 2 tsp chili flakes, and 2 tsp smoked paprika and drizzle over the cubed tofu. Gently toss tofu with the spices and arrowroot powder so the tofu is well coated.
- Drizzle on 2 tsp of EVOO and toss until well incorporated.
- Place tofu onto the foil-lined baking tray along with the spices.
- Bake in a 425-degree oven for 25 minutes.
- Then, set the oven to broil and broil at 525 degrees for 5-10 minutes. Each oven is different, so start checking around the 5 minute mark to make sure the tofu and veggies don't burn. During the broil, make sure the rack the baking tray is on is about 4 inches or so from the top broiler.
- Remove from the oven when done.
- Sprinkle with parsley and season with salt and pepper.
- OPTIONAL - Drizzle on ½ a cup of BBQ sauce and toss the tofu and veggies in it.
- All that's left is to dig in!
Nutrition Facts : Calories 430 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 21 grams fat, Fiber 10 grams fiber, Protein 19 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 498 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
TOFU AND GREEN BEANS WITH CHILE CRISP
I love to cook with chile crisp, a fiery hot-pepper condiment born in the Sichuan Province of China that generally relies on fried shallots and garlic for texture, and on any number of umami-rich special ingredients for distinction and oomph. It's magical: a boon to noodle soups and kitchen-sink stir-fries, to eggs and cucumbers, to plain steamed fish. Here, I use it as the base of a marinade and topping for baked tofu and green beans, with black vinegar, a little sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. But you could use the mixture on a mitten and have a very nice meal.
Provided by Sam Sifton
Categories dinner, easy, weeknight, one pot, roasts, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees. In a baking dish or casserole, whisk together the chile crisp, soy sauce, vinegar, sesame oil, honey, garlic, ginger, scallions and cilantro.
- Add the tofu slices to the dish, and coat them with the sauce, then allow to marinate for as long as it takes to heat the oven and trim the green beans.
- Add the green beans to a large sheet pan, then drizzle the neutral oil on top and toss to coat. Slide the green beans to the sides of the pan, and arrange the slices of tofu in an even layer in the center of the pan. Pour remaining marinade over the tofu, and place in oven.
- Roast until the green beans start to blister, 20 to 25 minutes. Serve immediately with rice and extra chile crisp on the side.
CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, noodles, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
- Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
- Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
- Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
- Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
- Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.
SUPER SIMPLE SPICY FRIED TOFU
This recipe is adapted from a local tofu maker that frequents neighborhood farmers markets. It's vegetarian and vegan friendly and tastes great - even non-vegetarians love it! Spicy garlic sauce is a staple ingredient in many Vietnamese dishes and creates a spicy-sweet combination with the brown sugar.
Provided by SONANOVA
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Drain tofu, rinse, and pat dry. Cut into squares.
- Heat sesame oil in a wok over medium heat. Add onion and cook for 2 minutes. Add red pepper and stir-fry for 2 minutes. Stir in tofu and cook for 2 minutes. Stir in brown sugar, soy sauce, and chili-garlic sauce. Mix together and cook for 3 minutes. Adjust seasoning to taste. Sprinkle with green onions before serving.
Nutrition Facts : Calories 274 calories, Carbohydrate 19.6 g, Fat 17.8 g, Fiber 4.1 g, Protein 13.2 g, SaturatedFat 2.6 g, Sodium 355.6 mg, Sugar 11.1 g
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