Smoked Tofu

by - April 07, 2014

For the meat eater: prepare to actually love tofu. For the non-meat eaters: prepare to actually love tofu. Because even as a self-proclaimed tofu addict, I had no idea this baby had the potential to taste this good. It is especially good warm, but it is good cold, too. serve in salads, or slice thinly and place it into a bap. It's a win-win

1 block extra firm Tofu // 1 tbsp tamari (can replace with soy if not gluten-intolerant) sauce // 1 tsp liquid smoke*, optional // 1 tbsp water // 1/8 tsp garlic powder // 1/8 tsp onion powder // pepper, to taste // 1/4 tsp agave

Press tofu in between kitchen towel and a weight on top of it for about 30 minutes, then remove and pat dry if needed. Slice into pieces roughly 1 cm in thickness.
Mix together remaining ingredients to form a marinade. Soak tofu in a flat dish with marinade, for 30 minutes, flipping tofu halfway through.
Preheat oven to 200 degrees C, bake tofu on a pan lined with foil for 15 minutes, flip it round and bake another 15 minutes.


*there is much debate on whether liquid smoke is healthy or not, but if you do not believe it is, this recipe tastes great without it. But I personally believe in the brand Lazy kettle or Wrights. Both have an ingredient list that only contains 'smoke', which is obtained through the capturing of smoke essence in water droplets, then distilling it. If you don't want to miss out on the smoky flavour, try barbecuing these babies!

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