Ten years ago if you told me I’d love tofu in the future, I would have laughed right in your face. Now that I know how to prepare it? It’s a staple in my regular eating! My husband and I are hooked on this easy way to make weeknight tofu! It took a few trials and plenty of errors to find the best way to make them so damn delicious, and now I’ve got it down pat. The secret? Getting as much water out of the tofu as best as possible before baking it. True tofu lovers use something called a tofu press, but I’m more old school and rely on my handy paper towels and a textbook.
My favorite way to make tofu is to cut them into bite size pieces, coat them in nutritional yeast, a TON of garlic powder, sea salt, pepper, and Bragg’s Organic Sprinkle Seasoning (one of my favorite pantry staples!). Then you just bake the heck out of them to get that perfectly crispy, brown exterior and chewy soft interior. BAM! And just like that you’ll be hooked on tofu nuggets.
And add a little zucchini noodles or pasta and some sauce and you’ve got a perfectly filling meal that’s super easy to make. Diet culture BS note: zucchini noodles don’t have to replace pasta – sometimes we enjoy trying zucchini noodles for some extra fiber and texture, but we also love to enjoy our pasta too! ALL foods fit.
This is your go-to recipe for finally making the perfect tofu. This recipe is simple and takes only 30 minutes for a hot, healthy meal to be served. Enjoy this tofu in a variety of ways; in a buddha bowl, in homemade pad thai, as a main protein with various side dishes, or on top zucchini noodles like this recipe here.
*Not vegan? Add some parmesan cheese on top for even more pasta-goodness!
A perfectly fiber-packed, nutritious meal! You have got to try making these tofu nuggets…you may start making them all the time!
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