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Cooking 101
These tofu squares are packed with flavor and are super crispy. The nutritional yeast gives them a Parmesan-like crust, but without the dairy.
Chef Tip: Pressing tofu overnight or for at least a few hours helps in two ways. One - you're extracting extra water from the tofu, so it's more absorbent of the flavors of the marinade. Two, the drier and firmer the tofu is, the crispier it will get. If you know us at all by now, you know we like crispy!
1 box of extra firm tofu, pressed
Coconut aminos
2 tbsp cornstarch
Nutritional yeast
Olive oil
Haven's Kitchen Golden Turmeric Tahini
Preheat oven to 425°F
Drain any excess water from the tofu and cut it into bite-sized cubes
Toss the tofu with enough coconut aminos to coat it, and let it sit for 5 mins
Then toss the tofu with cornstarch and coat with nutritional yeast
It helps to dab the tofu with a basting brush with olive oil prior to baking, but it's not necessary
Bake (ideally on a rack over a baking sheet for extra crispness) for 30-40 minutes, rotating halfway
Once the tofu is baked, toss with a squeeze of Golden Turmeric Tahini
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
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Nutrition (per serving)
Calories = 180
Total fat = 10g
Total carbohydrates = 10g
Fiber = 2g
Protein = 12g
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