Smoked Tofu
Smoked tofu has been a staple in my fridge for a long time. I’m a pescatarian but I don’t love cooking fish at home, which means most of my cooking is vegetarian. Smoked tofu is such an easy, tasty protein to throw on my salads. About four months ago, smoked tofu was no longer available in stores and I was in major withdrawal. I finally figured out how to make it myself- and it’s even more tasty than the store bought kind. It’s almost as easy, too! I love having it on top of my kale caesar salad, but it’s also amazing in the peanut yam stirfry and by itself as a snack.
For best texture replications, press the tofu before marinating-I’ve included a link with instructions below. I have also found pressed tofu in stores which works great as well.
INGREDIENTS
1 block pressed tofu (how to press tofu here)
1/4 cup tamari
1/4 cup maple syrup
2 tbsp liquid smoke
2 tbsp olive oil
INSTRUCTIONS
Cut pressed tofu into large cubes. Add tamari, maple syrup and liquid smoke to a large ziploc bag and shake well. Add the tofu and marinate for at least 1 hour, up to 2 days. Change position of the bag often so all sides of tofu get marinated. Remove tofu from bag and pat dry with paper towel. Preheat oven to 425 F. Line a cookie sheet with parchment paper, and add the tofu to the sheet. Drizzle with olive oil and toss. Bake for around 30 minutes, until golden and crispy.