Baked Smoky Tofu with Smoked Paprika
Author -Yields: 4 servings
Ingredients
- 1 1lb “super firm” or “high protein” style tofu; if this type of tofu is unavailable, substitute 14 ounces extra firm tofu that has been pressed firmly to remove any extra moisture (455g super firm tofu or 420g regular extra firm tofu)
- 2 tablespoons avocado oil
- 2 tablespoons soy sauce, tamari, or Bragg Liquid Aminos
- 1/4 cup vegetable broth or vegan chick'n style broth (60ml)
- 1/4 cup rice vinegar (60ml)
- 2 teaspoons maple or agave syrup
- 1/2 teaspoon onion powder
- 2 teaspoons smoked paprika
Instructions
- Slice the block of tofu crosswise into slices that are 1/2-inch/1.3cm thick. Place these slices into a large, flat, rectangular container with a lid, ideally in a single layer.
- Whisk the avocado oil, soy sauce, broth, vinegar, maple syrup, onion powder, and smoked paprika together in a small bowl or Pyrex measuring cup. Pour this marinade over the tofu slices. Flip the slices, so that both sides can become coated in the marinade. Cover the container and transfer it to the fridge. Marinate the slices overnight.
- Preheat your oven to 325°F / 165°C. Remove the tofu slices from the marinade and arrange them in a single layer on a nonstick baking sheet (or a baking sheet that has been lined with parchment or foil).
- Bake the slices for 20 minutes. Use tongs or a spatula to flip them, then bake them for another 15-20 minutes, or until the slices have darkened and are drying and crispy at the edges. Remove the slices from the oven. Serve or store in an airtight container in the fridge for up to 5 days.