Ginger Baked Tofu

This is a great recipe that the whole family will love (even your meat eaters). Serve it with brown rice and steamed veggies for a healthy vegan meal any night of the week. Start the marinating process the evening before you intend to cook it. I doubled this recipe in order to have leftovers for lunch. Simply reheat it with potatoes or rice. You can also serve it cold on a salad or as filling for a sandwich.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 311 Calories

Ingredients

• 1 tablespoon dried thyme
• 1 tablespoon minced garlic
• 1 pinch cayenne pepper
• ⅓ cup fresh lemon juice
• ½ cup canola oil
• 3 tablespoons agave nectar
• 2 teaspoons ginger paste
• 2 (12 ounce) packages extra-firm tofu
• ⅔ cup liquid aminos (such as Bragg®)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place tofu between a few layers of paper towels or a clean kitchen towel. Place a heavy plate on top; add a few books to the plate to press the tofu and drain excess liquid, 20 to 30 minutes.

Step 3

Unwrap tofu and slice into 2-inch slices that are 1/4-inch thick. Arrange slices in a large, shallow baking dish.

Step 4

Combine liquid aminos, canola oil, lemon juice, agave nectar, garlic, thyme, ginger paste, and cayenne pepper in a food processor; blend until smooth. Pour over tofu slices.

Step 5

Marinate tofu in the refrigerator, 8 hours to overnight.

Step 6

Bake tofu in the preheated oven until golden brown, about 30 minutes.