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 these worldly marinades.

This is now my go-to for tofu!

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

• 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!

• 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- 1/4 tsp.
• sage, rubbed- 1 tsp.
  

  ---

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

WET MARINADE— Maple-Soy Glazed Tofu

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]
• baking powder [optional], for additional crispiness

INSTRUCTIONS: Roasting Method; [see Air Fryer Method below]

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.

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.]

Preheat oven to 425º

Drain off marinade into a small pot, then place tofu on an oiled baking sheet.

Sprinkle baking powder [if using] lightly over the tofu and lightly brush with a pastry brush

Bake for 20 minutes until edges of tofu begin to brown. Half way through check and turn pieces if they are over browning.

Meanwhile, simmer the marinade in a wide skillet on medium-low and stir to thicken slightly; a few minutes.

Remove the tofu from the oven and add to the simmering marinade. Coat the tofu and you are ready to serve.

AIR FRYER METHOD: At Step 3 preheat air fryer to 375º. At Step 4 spray the air fryer basket, drain off the marinade and place the tofu in the basket. 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, 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!