Baked Buffalo Tofu Recipe
I have been seeing some delicious looking baked tofu around the web and decided it was finally time to try it myself when I received a sample from House Foods America. I have eaten tofu quite a bit, but it’s always been pan fried (not healthy) or blended into smoothies so I was eager to try my hand at baking. The thing that keeps me from cooking it more often is the fact it is best to plan ahead as to get the best results with tofu, you need time to prep it right and time to marinate it to get the best flavors. Well, last week, I decided to dedicate my day to getting this baked tofu made. I pressed it and drained it and sliced it and put in into marinade…. then forgot about it! That’s ok though – I just pulled it out the next day and picked up where I left off. It’s so easy to do, I seriously need to do this more often. My next challenge is to try freezing it after it’s baked and see how it tasted dethawed (if you have tried this already, please let me know how it worked for you)
Baked Buffalo Tofu
Baked Buffalo Tofu
Easy Vegan Dinner or Snack
- 1 Block Extra Firm Tofu (I used House Foods Brand)
- Franks Red Hot Wing Sauce
- Open and drain Tofu
- Press off excess fluid (use tofu press or place in container, cover with wax paper and place something heavy on top for at least an hour)
- Drain again.
- Slice in to 1/4 inch thick slices (or whatever shape you want it to be)
- Place in container and cover with Franks Red Hot Wing Sauce (same principle applies to whatever marinade you choose)
- Let marinate for at least one hour
- Remove from marinade and place on baking sheet lined with parchment paper
- Bake at 350 turning and recoating with leftover marinade every 20 minutes.
- Bake until edges are browned and dried (60-90 minutes depending on thickness of slices)
- This is a very basic recipe and same directions would apply for any marinade you might choose. Have fun trying new versions!
Adapted from Girl Chef
Busy Vegetarian Mom http://www.busyvegetarianmom.com/
So I was super happy with the way this turned out. The texture of dried tofu is a bit chewier and marinating for a long period really soaked up a lot of flavor. I was just sad I had run out of Blue Cheese Dressing!! Now that I’ve done it once, I can’t wait to try different versions of this and seeing if I can find a version that my kids will actually eat.