1 pkg (approx 24 oz w liquid, approx 18 oz when drained) extra firm tofu, drained well
1 cup of your favorite marinade (go Asian with Soy-Vay or similar, African with Harissa paste, Mexican with taco seasoning wixed with water, even Italian with pesto! Go Wild!)
Slice tofu into 1/2″ thick slices.
Lay in a single layer (lasagna pan works great for this).
Add marinade, turn slices to coat well.
Cover and leave to marinate for 24-48 hours in the ‘fridge.
Preheat oven to 400F.
Line baking sheet with parchment paper and spray with non-stick spray or a bit of neutral oil (vegetable, safflower)
Arrange tofu in a single layer.
Bake 1 hour and 15 minutes. Slices will shrink a little as they roast.
When completely cool, they can be stacked into a glass or plastic tub, covered tightly, and refrigerated for up to a week.
To eat – add them cold, crumbled or sliced on your next salad on a hot day, pan-fry whole slices, cubes or crumbles for tacos, burritos, sandwiches…you may even find yourself snacking on cubes of it…
Eat Global, Eat Healthy!