Hi guys, past Sophie here, I’ve just decided to try tofu for the first time. Three years and two months into a vegan diet, I’m finally trying tofu. As I’m sure many of you will know, I much prefer to eat a whole foods based diet. The idea of tofu, I’m not going to lie, has always made my stomach turn. I don’t eat any meat substitutes at all and although I know tofu isn’t technically a meat substitute, it falls awkwardly in the middle. I don’t know how this is going to go, but if this post says ‘tofu recipe’ rather than ‘I tried tofu’, assume I was somewhat successful.
I’m opting to try this now purely for the sake of convenience. Many places offer vegan options which include tofu and I’ve never tried them. While I have no interest in making this a regular addition to my diet, I would like to know if I consider it edible or not purely to potentially give myself a few more options when I’m eating out.
I wanted to make it crispy. I’m not sure why, but I can’t imagine soft tofu tasting very good at all. I imagine it’s also quite plain and will take a lot of seasoning. Now, in an attempt to make this edible, I’ve read approximately 9,000,000 tofu recipes over the last week or so to see if they had anything in common. Most of them were far more complicated than what I’m hoping to achieve today, with extravagant sauces and long marinating times.
One thing I did see which made a lot of sense was that if you want it crispy, you should make it as dry as possible before you start. I, foolishly, had not considered this before I started and this made me reconsider all of my seasoning plans. But, it worked.
Now for the most basic recipe you’ll ever see…
This recipe is gluten free, dairy free, nut free and vegan.
Prep time: 10 minutes
Cook time: 25-30 minutes
- One block extra firm tofu
- 2tbsp tamari
- 1tsp olive oil
- Pinch of salt
- Black pepper and chilli flakes to taste
- Preheat oven to 200°c and line a baking tray with greaseproof paper.
- Drain tofu from packet and chop into small cubes. Next, we want to dry the tofu even more. Place on top of a tea towel or paper towel and cover for at least 10 minutes. This will allow excess water to drain.
- Once drained, place tofu in a bowl and coat with the olive oil, half of the tamari, salt, pepper and chilli flakes. In order for it to fully crisp up, we don’t want to add too much liquid before cooking, so the oil will help it stick and tamari will give some flavour but won’t fully saturate it.
- Arrange the tofu evenly on your prepped baking tray and place in the centre of the oven for 25-30 minutes until the outsides are golden and crispy.
- Once cooked, drizzle over the extra tamari for more flavour if necessary.
Serve and enjoy!
As I was purely testing if I could find it edible, I served mine with a rather basic bowl of greens. You could get more creative!
So, it turns out tofu isn’t as bad as I thought it would be. While I’d rather stick with things like beans and lentils for my protein sources, it’s good to know it’s a viable option if I’m in a pinch.
Have you ever tried tofu? What did you think?
Until next time,
To see my previous dinner recipes, click here.