The Quest For Meatier, Flavored-Packed Tofu Is Met!

• Zatar
• Butter Masala
• Shawarma
• Buffalo Wingy Thingy
• Barbecue
• Maple-Soy Glazed

Most tofu haters have two peeves: texture and blandness. No more! For years I have searched and tested any and all recipes to produce a truly meaty experience. Finally the test is met.

I learned a secret in another recipe for smashed cucumbers, which produces the same effect, thousands of pockets are created to absorb the marinade. It works! And a bonus—high heat roasting imbues the little protrusions of tofu with a crispy texture!

This is now my go-to for tofu.

Tearing 1 Inch Chunks Creates Nooks & Crannies for Marinade to Hide and Seek

I’ve included several different rubs & marinades from around the world. I’ll bet you can increase them and share!

RECIPES FOR BOTH RUBS AND MARINADES

RUB #1—Zatar — a lovely “everything bagel” seasoning from the Middle East

• tofu- firm, 1 pkg, pressed, 1 inch torn chunks
• olive oil- 3 TBS
• zatar- 5 tsp or other spice blend, [berbere, five-spice, Montreal]
• tamari – 1 TBS or [soy sauce]

RUB #2 —Butter Masala — offers a rich, mild Indian spice to your dish

• tofu- firm, 1 pkg, pressed, 1 inch torn chunks
• butter 3 TBS – melted
• garam masala- 5 tsp
• salt- 3/4 tsp

RUB #3 —Shawarma-Spiced Tofu

• firm tofu- 1 pkg., pressed, 1 inch torn chunks

• coriander- 2 tsp, ground
• red pepper flakes – 1/2 tsp
• cinnamon, ground – 1/2 tsp
• smoked paprika – 2 tsp
• salt – 3/4 tsp
• olive oil – 3 TBS

RUB #4 — Buffalo Tofu Wing Nuggets

• tofu, firm- 1 pkg., pressed, 1 inch torn chunks
• Marinade # 3 [see above]
• Frank’s Hot Sauce- 1 TBS

• Frank’s Hot Sauce- 4 TBS.
• butter- 2 TBS., melted

After roasting tofu, toss with Frank’s hot sauce combined with melted butter

MARINADE #1 —BBQ — My favorite!

• tofu- firm, 1 pkg, pressed, 1 inch torn chunks
• neutral oil- 2 TBS
• tamari or soy sauce- 2 TBS
• cider vinegar- 2 TBS
• onion powder- 1/4 tsp
• garlic powder- 1/4 tsp
• salt- 1/4 tsp
• sage, rubbed- 1 tsp
  
• *BBQ sauce- 1/2 cup for basting [not in marinade]

MARINADE #2— Maple-Soy Glazed Tofu

This “teriyaki-style” marinade provides an umami-rich, dark lacquered tofu. Quite delicious.

• firm tofu- 1 pkg., pressed, 1 inch torn chunks
• marinade
  • tamari or soy sauce- 4 TBS
  • maple syrup- 3 TBS
  • rice vinegar- 3 TBS
  • hot pepper flakes- 1/2 tsp
  • ginger, fresh- 1-1/2 TBS, grated
  • neutral oil, 2 TBS

BASIC INSTRUCTIONS You can up the crispiness by shaking a little baking powder onto the tofu just before cooking

1. Lay whole block of tofu on a thick towel and top with another towel. Top with a small cutting board and add a heavy, wide skillet. Be careful as the tofu can shift. Press for about 15-30 minutes.  Then tear into roughly 1 inch chunks.
2. For dry rub recipes, combine the rub in a large bowl and gently coat the tofu
3. For marinade recipes, combine the marinade and pour into a 1 gallon zipper bag, then add the tofu and gently combine; squeeze out most of the air and zipper the bag. Marinate for at least an hour or up to several hours
4. Preheat oven to 400º
5. For dry rub tofu: line a rimmed baking sheet with foil, or parchment and scatter the tofu evenly
6. For marinated tofu, strain the marinade into a small pot and then complete Step 5
7. For extra crispy lightly sprinkle 1/8 tsp baking powder over the tofu and lightly brush to distribute
8. Bake for 20 minutes until edges of tofu begin to brown. Half way through check and turn pieces if they are over browning
9. If using marinade, warm the strained marinade until it slightly thickens and use as a sauce

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AIR FRYER METHOD: At Step 5 preheat air fryer to 375º. At Step 4 spray the air fryer basket, add the dry rub tofu and spray once more. If using marinade, go to Step 6 then place the tofu in the basket and lightly spray with oil. Follow the rest of the directions. Shake the basket at the 7 minute mark, then air fry for another 7 minutes; or until the tofu has touches of brown

*NOTE: When making BBQ version, at the 7 minute mark brush tofu liberally with a BBQ sauce of choice and roast or air fry for a few minutes until tofu begins to brown on the tips.

MARINADE TECHNIQUE REFINED:

After tearing tofu, add it to a one quart zipper top bag and pour in the marinade. Carefully sink the bag into a tall pot of water with the opening sealed around a straw. When the almost submerged, tilt the bag so just the lip near the straw is the only part above water. Pinch out any air inside the bag and pull out the straw and seal it. You will have a vacuum sealed bag and the marinade will more evenly penetrate the tofu!

© 2025 B. Hettig