Roasted Tofu Nuggets

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

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!

 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!

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., 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., 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., 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., 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., 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., 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. Slice tofu block in half. Lay on a thick towel and top with another towel. Top with a small cutting board and add a heavy wide pot. Be careful as the tofu can shift. Press for about 15-30 minutes.  Then tear into roughly 3/4-inch chunks and place in a zipper top bag.
    IMG_1445
    Marinating tofu
  2. 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.]
  3. Preheat oven to 425º
  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. Half way through check and turn pieces if they are over browning.
  6. Meanwhile, simmer the marinade in a wide skillet on medium-low and stir to thicken slightly; a few minutes.
  7. Remove the tofu from the oven and add to the simmering marinade. Coat the tofu and you are ready to serve.
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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