Baked Maple-Mustard Tofu

I make this tofu all the time because it’s great to have around to toss with a salad, wrap in a sandwich, or just snack on hot or cold. It’s baked for a long while at a low temperature to get as much moisture out as possible, leaving you with satisfyingly chewy, meaty tofu.

Ingredients:

1 block (5 slices) pressed tofu (see my “How to Press Tofu” post below)

3 T brown mustard

5 T maple syrup (or you could use honey)

Directions

Coat a small baking sheet lightly with oil.

Cut the tofu slices into thirds—you want pieces that are about 2x4” or so. Arrange the slices on the baking sheet.

Stir the mustard and maple syrup together in a small bowl. Brush the marinade on top of each piece of tofu. You’ll turn the slices over several times while baking; leave yourself with enough marinade to brush the other other sides when you flip the slices.

Bake at 275 F for a total of 105 minutes. Turn the slices over about every 20 minutes and brush with more marinade as necessary.

Let the slices cool a bit before eating them.

I like to slice them into matchsticks to use in all kinds of recipes—like this salad with carrots, peppers, and a vinaigrette I made with the leftover marinade. (Just add enough white vinegar to get the consistency you want, then add a dash of salt and pepper.)

Enjoy,

KB