Simple Oven Roasted Tofu Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a large baking sheet.
• Gently press tofu pieces to release as much water as possible. Arrange tofu on the prepared baking sheet.
• Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined. Brush half of the marinade over tofu pieces.
• Bake in the preheated oven for 30 minutes. Flip tofu and brush remaining marinade over tofu. Sprinkle sesame seeds over tofu. Continue baking until tofu is crisp, about 30 minutes more. Transfer tofu to a wire rack using a spatula; cool.

Steps:

• Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
• Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
• Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
• Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
• olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
• Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.

Steps:

• Cut the tofu into 1/2 inch thick slices, and place them in a wide, shallow mixing bowl.
• Place all the ingredients for the marinade in a small mixing bowl, and whisk them together.
• Pour the marinade over the tofu in the bowl, spooning it over each slice. Turn the slices over so that all the sides are coated well with the marinade. Cover the bowl and place it in the refrigerator. Let the tofu marinate for several hours or overnight (up to two days), turning the slices over occasionally or spooning the marinade over them from time to time.
• When you are ready to cook the tofu, place the ingredients for the coating mix in a shallow mixing bowl and stir well to combine the ingredients thoroughly.
• Preheat the oven to 400°F Mist a baking sheet with nonstick oil spray and set aside.
• Remove each slice of tofu from the marinade, one at a time, and dredge it in the coating mix, covering it well all over.
• Place each slice of tofu on the prepared baking sheets as soon as it is coated. Mist the tops lightly with nonstick coating spray.
• Bake the tofu until the bottoms are golden brown, about 15 minutes. Turn the slices over using a metal spatula, and bake the other sides until they too are golden brown, about 15 minutes longer.
• Transfer slices to a cooling rack.
• Serve the slices warm or let them cool, wrap tightly and store in the refrigerator.

Steps:

• Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.