You guys know I eat tofu very frequently nowadays. That’s not just because I love it, it’s also because it’s the best way for me to get as much protein as I need to reach my fitness goals this year. More about that in a later post.
I keep getting asked on my Instagram page how I get my tofu so delicious-looking. I have explained it in previous posts, but I thought it may be better to put a post up that everyone can refer to.
I have tried sautéing tofu and frying it, but I find that I enjoy it the most when I bake it in the oven. I always get consistent results and the perfect consistency. It’s always firm, but never too dry.
How to Cook Tofu
I cook with firm tofu from Cauldron foods. I usually purchase it from my local Tesco, but I believe it is available in most grocery stores. This is my favourite brand to buy because it is cheaper most of the others, and it is organic.
I start off by wrapping the tofu in multiple layers of kitchen towels, and then squeezing as much water as I can out of it. Once I am satisfied, I chop it either into slices or into cubes, depending on what look I’m going for.
I then marinate it with a blend of herbs and spices. This time I made a spice blend consisting of:
- ¼ teaspoon chilli
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon harissa powder
- A pinch of salt to taste
I then pour the spice mix over the tofu and shake carefully to prevent the tofu from breaking apart, but ensuring that it is evenly coated. I let them marinate for at least 2 hours in the fridge. But if I’m in a hurry, I do it just before cooking. Letting it marinate for a while before cooking is better though because your tofu absorbs a lot of the flavour of the spices.
I put all of the tofu slices on a baking tray and then cook them in the oven at 230°C for 25-35 minutes. Cooking times really depend on the thickness of your slices. I usually turn them over after about 20 minutes to make sure both sides are nicely browned.
Once cooked, your tofu should be brown and firm, but not to too dry to eat. It should also be full of flavour and, it should look something like this:
It’s a pretty straightforward process as you can see! I really think that tofu tastes the best when baked. If you try this cooking method, please let me know how it goes for you.