Growing up with a pescatarian sister and a mom who doesn't eat red meat, I (and my fellow long-suffering carnivore dad) have eaten my fair share of vegetarian dishes while silently yearning for a burger or even a scrawny piece of chicken. Fish and chicken are now my main sources of protein, but recently I've been looking to diversify. I don't eat much red meat (supporting the theory that we all turn into our mothers at some point), and there are only so many protein bars a girl can choke down before craving something a little more interesting. I swallowed my pride and asked my still staunchly-pescatarian (save for the occasional Thanksgiving gravy) sister if she had a decent tofu recipe to share.
And so I present the only tofu dish I will stand to make, and I have to admit, I choose it over my chicken breast at least a few times a week. It's simple, satisfying, and rich in taste, plus it heats up beautifully in the microwave for meal prepping purposes. I like to split one recipe into two servings and serve with quinoa, broccoli or spinach, and half an avocado for a super-satisfying weeknight dinner. My sister also adds it to quinoa bowls with tahini (here's a homemade recipe), sweet potatoes, and avocado, or stuffs it into burritos with teriyaki sauce, salmon, and Asian coleslaw. Check out the full recipe below and feel free to get creative.
- 2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1/4 teaspoon ground ginger
1 tablespoon honey or agave nectar
14 oz package of firm or extra-firm tofu
Toasted sesame seeds to top
- Slice the tofu into small cubes. (You can also buy it pre-cubed.)
- Combine the soy sauce, sesame oil, ginger, and honey in a bowl and whisk together to make the marinade.
- Pour the marinade over the tofu in a separate bowl and place it in the refrigerator for 20 minutes to an hour. (I usually do an hour.)
- Preheat your oven to 400°F. Cover a pan or glass dish with foil, curling up the edges so the marinade won't leak.
- Pour the marinated tofu into the dish. Cubes can be overlapping or stacked on top of each other.
- Sprinkle the tofu with sesame seeds.
- Bake for 30-45 minutes, until most of the liquid is gone and the tofu pieces on top have slightly browned.
- Serve immediately or store in the refrigerator for 3-5 days.
- Main Dishes, Tofu
- 2 servings
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 30 minutes
- Total Time
- 1 hour, 39 minutes, 59 seconds
- Calories per serving