Baked Sriracha Soy Tofu

Between working, attending 9 hours of yoga teacher training as well as daily yoga classes, and studying for my holistic nutritionist certificate, my week days don’t have lots of extra time for cooking. Pair that struggle with the constant search for vegan meals full of protein and healthy fats to get me through the day, and I have something of a pickle on my  hands! Fortunately, I came across a delicious and easy recipe for some BOMB tofu on this passed weekend. It serves as a perfect dose of protein and flavor in salads, pita pockets, wraps, you name it!

I don’t know what my problem is, but it took me a hot minute to warm up to tofu. As a young girl, I didn’t eat much of it and was always very weary of it. Not until the past year or so did I grow to love tofu and consider it a staple in my life. If you’re looking to serve tofu to someone who is generally a tofu hater, this would be a great option. It packs in lots of awesome flavor and highlights the flavor of the tofu itself in all it’s glory! It also lasted in my refrigerator through the week without going bad or losing it’s flavor, so it’s perfect for meal prep.

Here’s my favorite part, you only need four ingredients for this guy – and you probably already have them on hand (of course, I added some spices and seasonings but that’s totally optional):

  • One Block Extra Firm Tofu
  • Sriracha Hot Sauce
  • Soy Sauce (I prefer low sodium)
  • Olive Oil

Yep, that’s ALL you need, and it doesn’t get much more complicated from there:

  1. Preheat oven to 425 degrees
  2. Chop up tofu however you like (try half dollar/1 inch size, not thicker than 1 cm – I also like to make french-fry size rectangles for snacking)
  3. Mix together Sriracha, soy sauce, and olive oil – (this is where I deviate from OhSheGlows) I use equal parts soy sauce and Sriracha (2 tablespoons or so) with just a small bit olive oil (maybe half a tablespoon). Feel free to add more Sriracha or Soy Sauce so that this marinade/sauce tastes awesome to you! I also like to add a dash of chili powder and a little sea salt to give it an extra kick
  4. Coat the tofu pieces in the soy sauce mixture, make sure they are completely covered
  5. Transfer coated pieces of tofu onto a baking sheet with parchment paper, bake for 10 minutes, remove from oven, flip over each piece of tofu and drizzle the remainder of the sauce over top, bake another 10 minutes or until they look slightly crispy
  6. Let cool and ENJOY all week long 🙂

See, it’s easy as pie! I will definitely be making this recipe on a regular basis. Sriracha Soy Tofu ain’t nothing ToFu(nk) with!

2 thoughts on “Baked Sriracha Soy Tofu

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