- 1 block extra/super firm tofu, drained and pressed
- 2 Tbsp red miso
- 2 Tbsp lemon juice
- 2 Tbsp sugar
- 2 Tbsp tamari or soy sauce
- 1 Tbsp nutritional yeast
- 1/4 tsp liquid smoke
- Preheat the oven to 425º F. Wrap your drained tofu in a few paper towels, then again in a terry cloth bar towel. Press with something heavy, like a cast-iron skillet or a plate with some cans on top, for 10 to 20 minutes.
- Meanwhile, mix the marinade together.
- Unwrap the tofu and make many thin, width-wise slices with a large knife. I got 18 to 20 slices out of one block of tofu.
- Line up your tofu slices on a baking sheet topped with a non-stick baking mat or parchment paper. [what if you don’t have a nonstick baking mat? – I added parchment paper option!] Brush both sides of the tofu with the marinade.
- Let the slices absorb the marinade for 10 minutes or so, then brush just the tops again. Bake for 20 minutes at 425º F. Remove from the oven and let it cool on the sheet. The tofu should be darkened around the edges, but not burnt. Use immediately or refrigerate for later use.
I hate it when I order a tofu sandwich somewhere, and it pretty much just tastes like (or actually is) blocks of watery, plain tofu stuffed between two pieces of bread. What’s up with that? You might as well be eating a wet, mushy sponge. I love me some tofu, but you’ve got to treat it right. So I was thinking about tofu, and imagining thin slices of flavorful goodness to stuff into sandwiches when I concocted this dead-simple marinade: tangy, salty, smokey, and rich. I wanted eat it like a soup.
- This tofu keeps well, so it’s nice to make a whole block and set it aside for sandwiches, salads, or snacking directly out of the fridge.
- I’m a simple girl, so some vegan mayo, baby spinach, and sourdough toast were all I needed to make a delicious sandwich. Whatever your favorite sandwich fixing’s are will go great, most likely.
- This also makes a great vegan BLT!