I have been wrestling with the best way to make tofu for awhile now. Whenever I try to pan fry it, it always gets all gross & crumbly. I think if I used a thin layer of oil that would work better than just spraying the pan, but that just feels a bit too unhealthy for me.
So, on to baking tofu! After this recipe, I have decided that I will no longer pan fry tofu again. The baked tofu turned out far better than any tofu I’ve ever made!
I totally ate this whole block of tofu by myself, so I would recommend either making more or serving it over rice, quinoa, etc. But then again, I was pretty hungry so maybe two moderately hungry people could share!
I’ve also been having an intensely strong craving for sugary things lately. I typically don’t keep any sugary treats in my house, so when this craving hits I tend to eat weird things that I do have. For example, the other day I ate about half a jar of peanut butter with a spoon. While not incredibly healthy, I’m sure, I’d be willing to bet that it’s better than eating a bag of mini donuts. 😉
Anyway, this recipe for tofu is wonderfully sweet with a bit of spice. Feel free to use agave if you are a strict vegan. I hope you enjoy it as much as I did!
Honey baked tofu (adapted from Healthy Tipping Point)
1 block extra firm tofu
2 tbsp olive oil
3 tbsp honey or agave
1 1/2 tsp chili powder
2 tsp black pepper
1 tsp paprika
- Preheat oven to 375 F.
- Press tofu until 1 1/4″ in diameter. Cut tofu in small cubes.
- Mix all ingredients together except sesame seeds. Microwave for 40 seconds and stir thoroughly.
- Spray a cooking sheet with olive oil. Dip the tofu in the marinade and place on cooking sheet. Sprinkle with sesame seeds.
- Bake for 15 minutes. Flip all pieces over, sprinkle with more sesame seeds, and bake an additional 15 minutes.
- If you let them sit for awhile, they will get firmer & crunchier. I just ate mine right away though. 😉