So, this challenge thus far is going well. Last night the ‘Crispy Roasted Tofu’ was made. My family enjoyed it, but I would have liked it to be less spongy & more crispy. My advice is to cook it for 5-10 minutes longer under a higher temp in the oven or, for a few minutes under broil (watch it the whole time if it’s on broil). We served this tofu with baked sweet potatoes, kale, and sweet carrots. It was a wonderful meal.
**Note: The sauce is mixed with the tofu chunks & is marinated in it overnight.
1 lb. Extra Firm organic tofu
1 tsp dijon mustard
1 tsp real maple syrup
1/4 cup tamari or other g free soy sauce
*I doubled this recipe to feed a family of 4.
1. Add this sauce to a large bowl & whisk to combine. Add tofu, cover and let sit in refrigerator overnight.
2. The next day, preheat oven to 450°F.
3. Line a rimmed baking sheet with parchment paper or foil.
4.Arrange tofu in single layer on tray.
5. Bake for 10-12 minutes until golden underneath. Turn each piece over & bake another 10-12 minutes until golden & crisp all around. This is where if it is not crispy enough for you, you should up the temp higher & place back in oven for another 5-10 minutes or on broil for a few minutes. Watch it so it doesn’t burn.
*** Leftover tofu should be stored in covered container in refrigerator.
Hope you enjoy!