I’m on a quest to make a version of salt and pepper tofu that isn’t fried. Inspired by the recipe for Rosemary-Roasted Tofu Cubes in Vegan Soul Kitchen, I changed up the spices and threw it in the oven.
It’s good but I think it can be better. Next time I’ll roast the tofu but without the salt and pepper seasonings and instead make a sauce in a wok, then mix in the tofu. That might be the way to go. Stay tuned for version 2.0.
Salt and Pepper Roasted Tofu
2 to 4 servings
1 pound firm or extra-firm tofu
2 teaspoons garlic powder
3/4 teaspoon freshly grounded black pepper
1/2 teaspoon kosher salt
1 teaspoon extra-virgin olive oil
1 stalk green onion, chopped
Preheat the oven to 450 degrees. Cut the tofu into cubes.
In a bowl, combine the seasonings and oil, then mix well. Add the tofu and gently toss to coat the tofu with the mixture.
Place each tofu cube in a single layer on a baking sheet lined with parchment. Bake for 30 minutes, flipping each cube over about halfway through. Sprinkle with the green onions before serving.