Tag Archives: tofu

Easy Sambal Baked Tofu Recipe

Sambal Baked Tofu
Tofu is one of those ingredients that seems to mystify many cooks. Honestly, it’s one of the easiest vegetarian proteins to make! I like to crumble it up in a tofu scramble, or simply season and bake it to use in rice or noodle bowls, salads and spring rolls.

To make baked tofu, start with extra firm organic tofu. I love the old school tub tofu, the kind soaking in water. (Forget silken tofu, it breaks easily and, in my experience, always disappoints.) Drain and rinse the tofu with fresh, cold water. Then gently but firmly press the block of tofu between your hands to release extra water. Pat dry, slice and season. Then you’re ready to bake.

Easy Sambal Baked Tofu Recipe
1 package (12-ounces) tub-style extra firm tofu
1 tablespoon sambal oelek chile sauce
1 tablespoon tamari (soy sauce)
1 teaspoon toasted sesame oil

Heat oven to 350 degrees F. Line a shallow baking pan with parchment paper.

Drain and rinse tofu. Press tofu brick to release excess water; pat dry. Slice tofu brick into 8 slices. Place tofu slices in a single layer in baking pan.

For sauce, stir together sambal, tamari and sesame oil. Spoon and spread sauce over both sides of tofu slices. Bake tofu 20 to 25 minutes until sauce is absorbed and the edges begin to brown. Serve warm or cold. Store in the refrigerator.

Makes 4 servings (2 slices each)
Baked_Sambal_Tofu

More baked tofu recipes:
Honey Sriracha Baked Tofu
Easy Baked Tofu from Eating Clean Recipes

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Simple Tofu Scramble Recipe

Tofu ScrambleTofu scramble recipes are very versatile. You can load them up with a ton of veggies, seasonings and sauces, or keep them pretty simple. This recipe falls into the simple category. Don’t get me wrong, I love a loaded tofu scramble, but it’s good to know that you can make a nice breakfast even when the produce drawer is almost empty.

To make this easy tofu scramble, I sauteed shallot and carrot until softened and then added crumbled tofu and some kale. The seasoning is a super savory mix of smoked paprika, thyme, nutritional yeast and tamari.

Simple Tofu Scramble Recipe
1 package (12-ounces) tub-style extra firm organic tofu
1 tablespoon olive oil
1 shallot, chopped
1 medium carrot, peeled and coarsely shredded
1 1/2 teaspoons smoked paprika
1/4 teaspoon fine sea salt or kosher salt
1/4 teaspoon dried thyme leaves
2 tablespoons nutritional yeast
1 tablespoon tamari (soy sauce)
1 cup finely chopped fresh kale leaves

Drain and rinse tofu. Gently, but firmly press tofu brick to release excess water; pat dry. Use your hands to crumble the tofu into small chunks. (I crumble the tofu into a colander and let in drain while prepping the rest of the ingredients.)

Heat the olive oil in a large (10-inch) nonstick skillet over medium heat. Add the shallot and shredded carrot; cook 3 minutes to soften, stirring frequently.

Stir in the crumbled tofu, smoked paprika, salt and thyme. Cook and stir until the tofu is heated through and beginning to brown, about 6 to 8 minutes.

Stir in the nutritional yeast, tamari and kale; cook 2 to 3 minutes more until kale is wilted and tender.

Makes 4 servings

Tip: Eat the scramble straight up or wrapped in warm corn tortillas with sliced avocado.

You might also like:
Butternut Tofu Scramble with Avocado from Jennifer’s Kitchen
Easy Tofu Scramble from Eating Clean Recipes

Tofu BIG Salad Recipe

Vegetarian Tofu BIG SaladCall me selfish, but I don’t like to share when it comes to salads. A BIG Salad is meant to be a meal, not a side dish. The key to a satisfying BIG Salad is to pile on different flavors and textures. Adding a protein is always a good idea, especially when it’s baked tofu. Purchased baked tofu will work in a pinch, but my Honey Sriracha Baked Tofu recipe is better.

Tofu BIG Salad Recipe
3 cups chopped lettuce (green leaf or romaine)
1/2 cup cut-up fresh tomato (I used mixed heirloom cherry tomatoes)
1/3 cup chopped sweet red pepper
1/3 cup chopped cucumber (peeled and seeded, if desired)
2 slices baked tofu, cut-up
1/2 teaspoon toasted sesame seeds
For drizzling:
2 teaspoons olive oil
1 teaspoon rice vinegar
Few dashes tamari (soy sauce)

Place chopped lettuce in a large bowl. Arrange tomato, sweet pepper, cucumber, baked tofu and sesame seeds on bed of lettuce. Just before serving, drizzle salad with olive oil, rice vinegar and tamari; toss to coat.

Makes 1 BIG salad

Vegetarian Tofu Salad

You might also like:
Easy Baked Tofu Recipe from Eating Clean Recipes
Togarashi Baked Tofu Recipe from Eating Clean Recipes

Honey Sriracha Baked Tofu Recipe

Honey Sriracha Baked Tofu

Let’s talk tofu. Are you a hater? Or, are you like me and actually like the stuff? One of my favorite ways to prepare tofu is baking it with a simple sauce. It’s easy and pretty tough to mess up.

Lately I’ve been making this Honey Sriracha Baked Tofu recipe. It’s sweet, spicy, salty and simple. Once you’ve baked the tofu you can eat it straight up or add it to a veggie bowl, salad or sandwich.

Honey Sriracha Baked Tofu Recipe
1 package (12-ounces) tub-style extra firm tofu
1 tablespoon honey
2 teaspoons Sriracha sauce
2 teaspoons tamari (soy sauce)

Heat oven to 350 degrees F. Line a shallow baking pan with parchment paper or foil.

Drain and rinse tofu. Press tofu brick to release excess water; pat dry. Slice tofu brick into 8 slices. Place tofu slices in a single layer in baking pan.

For sauce, stir together honey, Sriracha and tamari. Spoon and spread sauce over both sides of tofu slices. Bake tofu 20 to 25 minutes until sauce is absorbed and the edges begin to brown. Serve warm or cold. Store in the refrigerator.

Makes 4 servings (2 slices each)

Tip: There are many different styles of tofu. I prefer extra firm tub-style tofu…the kind soaking in water. I’ve found that silken tofu is very delicate and tends to fall apart.

Easy Baked Tofu