Baked “Chicken” Tofu

Ahh tofu. A common meat replacement in vegan/vegetarian diets. Tofu is very versatile and can be used in many different ways. You can make an “egg” scramble, cheesecake, dip, and much more using tofu. Today we will be using tofu for a chicken substitute.

This recipe is great for whenever you need to add a protein boost to your meal. I personally love using this tofu on salads, in pasta, or in my creamy ramen.

Reasons You Need Tofu in Your Life:

• Tofu has a low-calorie count and a high protein count.
• Tofu is a great source of iron, calcium, potassium, and magnesium.
• Eating tofu lowers your cholesterol levels.

The key to getting delicious, crispy tofu is to press it before you start with the recipe. You don’t need a fancy tofu press, just a towel and some heavy books.

It’s best to cut tofu horizontally in two even slabs, so it is thinner when pressing and more liquid is released. Once pressed, we move on to marinate the tofu.

You can marinate the tofu for as long as you like, but do it for a minimum of 30 minutes. The longer you marinate, the more flavor you will get. If you are marinating for a longer time, check to see whether the sauce has absorbed into the tofu. If so, drizzle some extra sauce on top of the tofu.

This recipe is simple, delicious, and perfect for meal prep! Enjoy!

Baked Tofu

This baked "chicken" tofu is a great substitute for meat in any recipe. Throw some in a salad, ramen, or in a stir-fry!

5 from 2 votes

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Prep Time 5 mins

Cook Time 25 mins

Course Side Dish

Servings 6

Calories 16 kcal

Ingredients

  

• 1 block tofu Firm or extra firm is recommended.
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Liquid Aminos OR soy sauce, coco aminos, any soy sauce replacement
• Salt and pepper to taste

Instructions

 

• First things first- press that tofu!* Press for at least 30 minutes, if not overnight.
• After the tofu is pressed, cut into 1 inch cubes
• Next it's time to marinate. Put tofu in a tupperware making sure the cubes are all in one row, not stacked. *
• Pour the liquid aminos over the tofu. The amount is really up to you, as long as there is a thin layer left over for the tofu to marinate in. I tend to use about 4 tablespoons.
• Let the tofu marinate for at least 30 minutes, or as long as overnight.
• After the tofu is done soaking, drain any extra liquid and add the smoked paprika, onion powder, garlic powder, salt, and pepper. Stir the tofu until all of the pieces are evenly coated.
• Evenly spread the tofu onto a greased baking sheet and throw them in the oven at 350 for about 25-30 minutes, flipping them halfway through.
• Bake until tofu is browned and slightly crispy.

Notes

*If you’re new to pressing tofu/don’t have a tofu press- no worries! I like to wrap the drained tofu in a clean kitchen towel, and stack about 3 heavy books on top of it. 

*If the tofu is stacked, the cubes won’t absorb the liquid aminos evenly.

If you’re using coco/coconut aminos, I suggest adding some salt while marinating for more flavor.

A quick little hack- if you have any chicken seasoning on hand, add some to the coating!

Let me know how you like this recipe! Enjoy!