I finally got a chance to try an easier version of the crisp marinated and baked tofu. I skipped the pressing and the cornstarch dredging steps and simply poured the marinade directly onto the tofu and baked it. It was a hit, both with Derek and with Alma. And I didn’t miss the cornstarch or pressing steps at all. I think the texture turned out just fine. Read the rest of this entry »
This recipe has you press tofu, marinate it overnight in the fridge, drain it, dredge it in cornstarch, and bake it on an unoiled cookie sheet until the outside is crisp on the inside, but still soft on the inside. The recipe is originally from Joe Yonan, but I found it on David Lebovitz’s blog. He raves about it, and it’s a different technique than I’ve used before. Normally I either pan-fry tofu, bake it submerged in a marinade, or bread it then bake it in thin slices. This recipe is something a little bit different. Read the rest of this entry »
My sister visited me last week, and picked this recipe from the Angelica Home Kitchen cookbook. In the end, however, she didn’t have time to make it, and so Derek and I made it for lunch today, along with a pan of some garlicky kohlrabi greens. Read the rest of this entry »
I needed to use up some tofu before I went out of town a few weeks ago, and I wanted to make something I could use to make sandwiches. I decided to try marinating the tofu in an Asian, gingery marinade, then baking it in the oven. I started off with the recipe for sweet ginger tofu in Peter Berley’s cookbook Modern Vegetarian Kitchen, but then I modified it a bit. Read the rest of this entry »
I really like Berley’s recipe for tofu baked in white wine, mustard, and dill. The recipe directly opposite that one in Berley’s cookbook is a similar recipe for tofu baked in a garlic, thyme vinaigrette. I vaguely remember trying it once before, and not finding it all that exciting, although Derek liked it quite a bit. Since I have no record on my blog or notes in my cookbooks, I decided to try it again.
The vinaigrette calls for olive oil, red wine vinegar, lemon juice, garlic, thyme, salt, red pepper flakes, and “2 bay leaves, crumbled”. I’m not sure exactly how you crumble bay leaves, but both times I tried this recipe I ended up with jagged pieces that were not pleasant to eat. I thought maybe I should have tried to remove the pieces of bay leaf, but there were enough pieces that it would have been a pain, plus the recipe doesn’t mention removing them.
Other than the prickly bay leaves, the recipe was fine. I wouldn’t make it again though. The tofu seemed a bit greasy to me, and it doesn’t end up very flavorful. Even after baking it for a long time, the center of each piece was still white and bland and kind of raw tasting. The marinade didn’t infuse the tofu with flavor like the Greek marinade does.
Derek liked this recipe more than me, both times I made it. He scarfed it down happily. I didn’t ask him for a rating, but he would have probably said B or B+.
I recently tried the recipe for Italian baked tofu in Vegan with a Vengeance, and wasn’t a huge fan. I still want a good recipe for a flavorful baked tofu that can be used for sandwiches, so I decided to try this Greek-style marinade from Modern Vegetarian Kitchen by Peter Berley. Read the rest of this entry »
This is my mom’s recipe, and it’s a crowd pleaser. Everyone always likes it, no matter how much they (say they) hate tofu. Derek and I served it at Thanksgiving this year and everyone raved about it (and these were not a bunch of tofu eaters!). Read the rest of this entry »