I absolutely LOVE NomNomPaleo. Every single recipe I've ever made from Michelle Tam's website has been a hit. The latest one that I've tried is her Spicy Thai Chicken Zoodle Salad - sans chicken. To make it vegan, I've baked cubes of tofu. (*No, I am not eating 100% vegan, but I have been slowly incorporating more vegan dishes into my life!)
Now I know what you're thinking. UGH. TOFU. It's that icky healthy word that everyone cringes at because it's just so...bland. But to me, that is the BEAUTY of tofu! Because of its wonderful blandness, you can season, marinate, or top it with any thing, and it'll take on the flavor of whatever dish you're preparing.
Baking tofu is one of the easiest and healthiest ways to prepare tofu. It's so quick and you can throw it in any dish for your protein - noodles, salads, stir fry, you name it.
To bake tofu, here's what you do:
- Press a pack of firm or extra firm tofu until water drains out.
- Cut tofu into 1 to 1.5 inch cubes
- Marinate for a few hours or overnight (*Optional, but SO worth it). I like to use San-J Gluten Free Teriyaki Sauce or make my own with sesame oil, crushed garlic, grated ginger, sea salt, and white pepper. You can get fancy by adding a nut butter or healthy sweetener like honey or coconut/palm sugar)
- Preheat oven to 400 F
- Place tofu cubes onto a non-stick baking sheet
- Heat for about 20 minutes or until the outside of the tofu is a little firm and golden
That's it! It's SO much healthier than coating it in cornstarch and frying it. It might not be crispy on the outside, but it's pretty darn close.