|Prep Time / Total Time||10-15 min / 35-40 min|
|Meal Prep Friendly||*Shaky hand* If it’s kept in an air-tight container and then re-heated in a toaster oven it’s best.|
|Yields||Depends on how you cut the tofu/how much you want.
I did about half a block of tofu chopped into bite-size pieces.
|Meal Time||Lunch, Dinner|
|Best Served As||An addition to a salad, with pasta, etc.|
When I was much younger I hated tofu. A lot of that was because I 1) didn’t see the point and 2) didn’t understand how it was supposed to be prepared to make it worth it.
The great thing about tofu is that it soaks up flavor like a sponge. If prepared just right, tofu can even take on new textures. Unfortunately like a sponge, however, the more saturated it is, the more you’ll find it has trouble carrying. Water-packed tofu is best laid out and dried (I usually let the cut up pieces rest between paper towels) before adding anything to it. And even then, go somewhat sparingly.
The other day, I made some crispy, baked tofu dressed simply in olive oil, parsley and oregano. It was easy and a great addition to my salad. If you want to add your crispy tofu to a meal with sauces or anything you’d typically marinate, wait until it’s baked! Seriously, the dried out tofu will just swim in that sauce.