Crispy Baked Tofu
A gluten free and super simple crispy baked tofu recipe that's finger-lickin good
Equipment
- 2 x Mixing Bowls
- Baking Tray
Ingredients
- 6 blocks Firm Tofu Blocks (750g)
- 20 ml Soy Sauce
- 25 ml Teriyaki Sauce
- 15 ml Olive Oil
- 5 ml Apple Cider Vinegar
- 60 g Tomato Sauce
- 40 g Cornflour
- 15 g Baking Powder
- 20 g Nutritional Yeast
- 15 g Mixed Seeds
- 25 g Vegan Parmesan
- 2 tsp Preferred Seasonings black salt, pepper, piri piri, herbs
Instructions
- Wrap your tofu blocks in a cheesecloth and place something haeavy on top to drain out the water.
- While your tofu is being pressed, mix the soy sauce, teriyaki sauce, apple cider vinegar and tomato sauce in one bowl. Mix the cornflour, baking powder, nutritional yeast, seeds, vegan parmesan and seasonings in another bowl.
- Once your tofu is drained from the excess water you can either cut it into small cubes or slice lengthwise for steaks.
- Dip the tofu in the marinade bowl and then dip the marinated tofu into the seasoning bowl to coat.
- Place the tofu on a baking tray lined with baking paper and bake for 15 minutes at 200°C. If you have a microwave oven with a crisp function, this will give you an even better result than baking in the oven.