I’m admittedly a bit of a tofu fanatic. I crave it when I haven’t had it in a while and typically pan frying is my quick go-to method but this quick marinade and baked version is divine for sandwiches, salads and more. Ready in under 30 minutes, its delicious hot or cold and keeps well in the fridge for up to 5 days but it never lasts that long in my house!

Ingredients

1 package vacum sealed extra firm tofu*

1/2 tsp chipotle (use a full teaspoon for added spice kick)

1/2 tsp smoked paprika (full teaspoon for more flavor punch)

1 tsp salt

1 tsp garlic powder

1 Tbl tamari

1/2 tsp apple cider viniger

1 Tbl molasses

3 Tbl maple syrup

Preheat your oven to 350 and line a baking pan with parchment paper.

Drain the tofu and press the block for a few minutes either on a dish towel or paper towels or with a tofu press if you’re fancy like that. While the tofu is being pressed, mix all other ingredients in a shallow bowl until well combined .

Slice tofu in 1/4” or slightly thinner slabs and dredge each side in the marinade and then onto the parchment lined baking sheet. Bake for 20 min, flip and bake an additional 5-8 minutes. You can also broil towards the end for a bit of extra color and that hint of burnt edges if you’re like me and want things a bit on the well done side.

Enjoy on a sandwich, chopped in a salad, as a cold snack or tossed in a stir fry.