Roasted Tofu Nuggets

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

 You’re going to love roasting tofu with a world of marinades. Make tofu night an amazingly tasty plant-based dinner.

This is now my go-to for tofu!

The secret is tofu needs to have craggy surfaces to better absorb and hold the marinade. Over the years I have been dutifully slicing or dicing it, and the marinade hardly penetrated the smooth surfaces resulting in bland chews with some flavor in the sauce. Secondly, high temperature roasting dries up the tips to create both chewy  and caramelized nuggets.

IMG_1435

BBQ Roasted Tofu with Rice, Incan Carrot Salad, Sautéed Green Beans

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

Note: when selecting from the wet marinades, they will be simmered down to a basting glaze to coat the tofu for a final broil.

RECIPE:

DRY MARINADE—Zatar — a lovely “everything bagel” seasoning from the Middle East

  • tofu- firm, 1 pkg., hand pressed, 3/4 inch torn chunks
  • olive oil- 3 TBS
  • zatar- 5 tsp or other spice blend, [berbere, five-spice, Montreal]
  • salt- 1 tsp

 

DRY MARINADE—Butter Masala — offers a rich, mild Indian spice to your dish

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

 

DRY MARINADE—Shawarma-Spiced Tofu

IMG_0144
Great for Pita Wraps
  • firm tofu- 1 pkg., hand pressed, 3/4 inch torn chunks
  • coriander- 2 tsp, ground
  • red pepper flakes – 1/2 tsp
  • cinnamon, ground – 1/2 tsp
  • smoked paprika – 2 tsp
  • salt – 1 tsp
  • olive oil – 3 TBS

 

 

WET MARINADE— Buffalo Tofu Wing Nuggets

  • tofu, firm- 1 pkg., hand pressed, 3/4 inch torn chunks
  • Marinade # 3- without BBQ sauce
  • Frank’s Hot Sauce- 1 TBS.

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

After roasting BBQ tofu, toss with hot sauce combined with melted butter

WET MARINADE—BBQ — My favorite!

IMG_1432
BBQ Tofu
  • tofu- firm, 1 pkg., hand pressed, 3/4 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 tsp.
  • sage, rubbed- 1 tsp.

  • *BBQ sauce- 1/2 cup for basting [not in marinade]

 

 

WET MARINADE— Maple-Soy Glazed Tofu

Tofu: Roasted with Maple-Soy Glaze
Served with Spaghetti Carbonara, Squash Curry & Collards

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

  • firm tofu- 1 pkg., hand pressed, 3/4 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. [not added to the marinade; used when roasting tofu]

INSTRUCTIONS:

  1. Preheat oven to 425º.
  2. Using your hands press the tofu block to exude liquid. Use enough strength to slightly tear the block when pressing in all three dimensions. Then tear into roughly 3/4-inch chunks and place in a zipper top bag.
    IMG_1445
    Marinating tofu
  3. Make and add the marinade to the bag pressing out most of the air. Marinate for 30 minutes or several hours at room temperature. [See below.]
  4. Drain off marinade into a small pot, then place tofu on an oiled baking sheet.
  5. Bake for 20 minutes until edges of tofu begin to brown.
  6. Meanwhile, simmer the marinade on medium-low and stir to thicken slightly; a few minutes.
  7. Baste or toss the tofu in the reduced marinade and put back on the roasting sheet, then broil for a few minutes, until browned in spots.
IMG_1511
See how the marinade seeps into the torn parts, building flavor deeply into the tofu

*NOTE: When making BBQ version, roast tofu for 20 minutes then brush pieces liberally with a BBQ sauce of choice and broil 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!

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