Recipe inspired by: Thug Kitchen’s baked tofu recipe
Tofu is the perfect plant-based vehicle for umami-rich seaweed flavor and nutrition! Try this baked tofu recipe using Blue Evolution Kelp Puree, which comes in an easily re-sealable squeeze-pack that can live in your refrigerator.
Ingredients:
1 package, extra-firm tofu
¼ cup coco aminos
¼ cup rice vinegar
2 Tbsp lime juic
4 Tbsp Blue Evolution Kelp Puree
2 tsp sesame oil
2 cloves garlic, minced
1 Tbsp grated fresh ginger
Method
Drain the tofu and slice into ½ pieces, or smaller, if you prefer.
Place the pieces of tofu on a plate between two clean towels (or paper towels). Place something heavy on top to weigh it down and allow all the liquid to press out (about 30 minutes).
Whisk together all the remaining ingredients.
Place the tofu in a shallow dish and in the marinade, making sure every piece is covered.
Pop into the refrigerator and allow for the flavors to infuse into the tofu, for at least one hour (but the longer the better).
When you’re ready to bake, preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Remove the tofu from the marinade (but keep the extra marinade), and arrange the tofu in an even layer on the baking sheet.
Bake for 15 minutes, then flip the tofu over and spoon a little extra marinade on top.
Bake for 10-15 more minutes, or until it’s nice and golden brown.
