I've found this comes out the most favorable in terms of texture, and flavor absorbtion using Wildwood, extra firm, no water packed tofu. They carry it at Fred Meyer and New Seasons regularly now. Put the tofu in the freezer till frozen all the way through, then thaw it back out in the fridge over a couple of days, or on the counter if using immediately.
After freezing and thawing, firm tofu takes on a spongier texture that lets you squeeze all the water out, then it reabsorbs juices much better, and bakes into a more firm final texture. After freezing and thawing, follow the below recipe to make these nummy snacks.
Baked Tofu Snacks
- 1 pound extra firm tofu, water pressed out, frozen and thawed.
- 2 tbls extra virgin olive oil
- Bragg's Liquid Aminos to taste (about 1 tbls)
- 2 tbls nutritional yeast flakes
- 1 tbls garlic powder
Preheat oven to 400F. Dice the tofu into large, 1/2" squares and place in a medium mixing bowl. Add remaining ingredients and toss well until tofu is evenly coated. Add more Bragg's to taste. Spread cubes onto an ungreased cookie sheet and place on medium rack for 10 minutes. Flip cubes, and bake for additional 12-15 minutes until tofu is golden and crisp on the outside. Middle should be spongy, but not crispy. Dip in something spicy, goddess dressing, or enjoy plain! Can be refrigerated up to 3-5 days to nom later.
