When I first started thinking about using tofu as a meat substitute I had huge doubts. So I did what any 56 year old (going on 5 years old when it comes to trying new foods) did, I hid my tofu in huge salads so the taste was hidden by all the veg and lettuce.

So, next step was to grow up and try it more as a main side. I’ll skip a lot of the preliminary yacking, but suffice to say I have now figured out how to make a smashingly good tofu and it is in the weekly meal rotation.

  • The key is to use extra firm tofu and drain any extra water out. You can buy a tofu press but I just put the tofu between two baking sheets and put a cast iron skillets on top and let it sit for 10 minutes.

  • While the tofu is pressing, spark up the oven to 425. And you can also prep rice, greens and other veg that will be sitting along side the tofu on your plate.

  • Once pressed, the next step step is to add some flavoring, and I quickly realized that the seasoning is what makes it all work! We are huge fans of the Kanel spices from popbox micro market on Dovercourt/Bloor. https://www.popboxmrkt.com/

  • Throw your drained tofu in a big mixing bowl, add a smidge of olive oil to coat, then season with your favorite spice and toss.

  • Now chuck the spiced tofu on a baking sheet, give them some space to breath, set the timer for 10 minutes and into the oven they go.

  • Once the timer has dinged, grab a flipper to turn over the tofu bits then place back in the oven for another 10 minutes. Once the timer dings, you’re done.

  • Add lots of veg, a little rice, and tofu to your plate, to with some sesame “street” seeds and you’re good-to-go!

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