Basic Baked Tofu
Makes 8 cutlets
| Baking tofu changes the textureâit becomes chewy and meaty and a blank canvas for just about any sauce. I like to smother baked tofu in Cranberry Sauce (pg. 267) or Southern-Style BBQ Sauce (pg. 256) and slap it into a sandwich with lettuce, tomatoes, and mustard. Super Protein tofu is my favorite tofu to use here, but extra-firm tofu is a fine substitution and more readily available.
1 lb extra-firm tofu
1. Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
2. Cut tofu into 8 to 10 strips and transfer to cookie sheet.
3. Bake for 8 minutes. Flip and bake for another 8 minutes, or until the tofu is golden brown and slightly crisp on the outside but tender on the inside. If you prefer a softer texture or are pressed for time, you can skip the second baking.
VARIATION
Marinated Tofu
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Brush the front and back of tofu slices with soy sauce, Italian dressing, or any other marinade and let marinate for 30 minutes before baking.
CHEF'S NOTE:
For a larger cutlet, you can alternatively cut 4
1
â
4
-inch strips and bake for 30 minutes.
NUTRITIONAL INFORMATION PER PIECE
![](/files/02/21/61/f022161/public/nixo_9781935618645_oeb_319_r1.gif)
Calories 20.6; Calories from Fat 3.1; Total Fat 0.3g; Cholesterol 0mg; Total Carbohydrate 0.7g; Dietary Fiber 0g; Sugars 0g; Protein 3.4g
Baked Tofu Parmesan
Serves 4
| Like any good Italian, I love my pasta, but sometimes I want something a little heartier. Since I'm not a fan of eggplant, one day I substituted tofu in a Parmesan recipe. I've been in my blue tofu heaven ever since.
1 lb Super Protein tofu or
extra-firm tofu, pressed
1 c Breadcrumbs (pg. 284)
4 tbsp vegan Parmesan
2 tbsp Italian seasoning
1
â
4
tsp fine salt
1
â
8
tsp pepper
1
â
2
non-dairy milk
1 tbsp cornstarch
128-oz jar marinara sauce
CHEF'S NOTE:
Working with
1
â
4
cup of the breadcrumb mixture at a time prevents the breading from becoming too wet. If the breading becomes too moist, it won't stick to the tofu.
![](/files/02/21/61/f022161/public/nixo_9781935618645_oeb_321_r1.gif)
Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
![](/files/02/21/61/f022161/public/nixo_9781935618645_oeb_322_r1.gif)
Turn tofu on its side and cut 12 evenly sized cutlets; set aside.
![](/files/02/21/61/f022161/public/nixo_9781935618645_oeb_323_r1.gif)
Combine Breadcrumbs, Parmesan, spices, salt, and pepper, then finely grind in a food processor or mortar and pestle to a fine, sand-like consistency.
![](/files/02/21/61/f022161/public/nixo_9781935618645_oeb_324_r1.gif)
Pour crumb mixture into a shallow bowl.
![](/files/02/21/61/f022161/public/nixo_9781935618645_oeb_325_r1.gif)
Whisk non-dairy milk and cornstarch together, then pour into another shallow bowl.
![](/files/02/21/61/f022161/public/nixo_9781935618645_oeb_326_r1.gif)
Dip each tofu cutlet into the non-dairy milk mixture, briefly submerging it, then immediately into the Breadcrumbs.
![](/files/02/21/61/f022161/public/nixo_9781935618645_oeb_327_r1.gif)
Flip the tofu over and press into the Breadcrumbs again, repeating as necessary until the cutlet is well coated.
![](/files/02/21/61/f022161/public/nixo_9781935618645_oeb_328_r1.gif)
Repeat with remaining cutlets, placing the finished product on the cookie sheet.
![](/files/02/21/61/f022161/public/nixo_9781935618645_oeb_329_r1.gif)
Spray with cookie spray and bake for 12 minutes.
![](/files/02/21/61/f022161/public/nixo_9781935618645_oeb_330_r1.gif)
Flip and re-spray, baking for 10 minutes more.
![](/files/02/21/61/f022161/public/nixo_9781935618645_oeb_331_r1.gif)
Arrange cutlets on a plate and cover with marinara and garnish with vegan Parmesan.