I love tofu. Maybe you will fall in love with it too. With so many different types of tofu available and countless ways to prepare it why not give it a try? I was inspired to make this tofu recipe after tasting baked tofu at a local health food store. This savory herb tofu is one of my favorite recipes. It’s perfect for vegetarians and vegans and makes the most delicious sandwich.
Wildwood super firm tofu works best for this recipe. Here on Maui you can find it at Mana Foods, Hawaiian Moons and Whole Foods markets.
Just a little bit of planning here. You’ll slice and freeze the tofu, then defrost overnight in the refrigerator. Freezing the tofu creates a chewy texture which works well for this recipe. You can freeze the tofu slices for as long as you like. I recommend placing two slices on plastic wrap side by side and freezing in a ziplock bag.
Once tofu slices have been defrosted. place each slice between the palms of your hands and squeeze out most of the excess water. Be careful not to tear pieces (it happens occasionally but not to worry). Place tofu slices on a paper towel.
Have your tofu herb mixture ready to go. I make enough for a couple of batches and it keeps well stored in the refrigerator. Wheat germ can turn rancid quickly. Check the expiration date and open the jar after you purchase it and smell it to make sure it’s fresh. Store in the refrigerator. You can switch out these herbs with others that you have on hand. However, the combination of oregano, basil, marjoram and thyme just seem perfect.
What the heck is nutritional yeast you ask? It’s a non-active yeast that has been grown (usually on glucose or another simple sugar) and is deactivated by heat, dried and pasteurized and eventually makes its way to your local neighborhood health food store (in the bulk section and sometimes labeled as vegetarian yeast). It’s flavor may best be described as cheesy, nutty, creamy. Besides using it in baked tofu dishes, it’s great added to soups, dressings and is especially delicious sprinkled on popcorn. Yum!
Toss all of the herb mixture ingredients in a bowl and transfer a portion to a jar to use another time.
Place two pieces of tofu briefly in soy sauce then turn over to coat the other side. You’ll notice that the tofu soaks up the soy sauce very quickly so watch carefully and remove as soon as you see that each piece of tofu has absorbed the soy sauce. Squeeze out excess soy sauce between the palms of your hands.
Place tofu in bowl with herb mixture and pat it on to both sides. Remove tofu and place on lightly oiled plate. Turn to coat while trying to keep as much of the herb mixture on as possible. Transfer tofu slices back to herb mixture dish and turn to coat each piece again, scooping the mixture on to each slice and patting it to coat well.
A toaster oven comes in handy. I can bake about 8 slices of tofu this way without heating up the main oven. If you don’t have a toaster oven or are making a large amount then by all means turn on your oven. Use a foil lined baking sheet for easy clean up.
Delicious savory herb baked tofu cutlets.
To use baked herb tofu in a sandwich, slice each piece in half. Use good bread and add mayonnaise or Vegenaise to one side with some pickle relish, Dijon mustard on the other piece of bread. Add thinly sliced Maui or other sweet mild onion and layer on the tofu slices adding a juicy sliced tomato and butter lettuce. This is a scrumptious sandwich and it travels well if you leave out the tomato and add it just before serving. Crunchy chips and pickles and you’re all set.
Savory Baked Herb Tofu
Preheat oven to 375 degrees. There’s no need to preheat if using a toaster oven.
Ingredients
8 pieces super firm tofu cut into 1/2 inch thick slices, frozen and defrosted
1/4 cup less sodium soy sauce (Kikkoman suggested)
Canola oil or olive oil
Herb Mixture
1 cup wheat germ
4 tablespoons nutritional yeast
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Preparation
Squeeze out excess water from tofu slices by placing each piece between the palms of your hands. Place tofu slices on a paper towel.
Pour soy sauce in a shallow bowl that will hold two pieces of tofu.
In another shallow bowl add herb mixture (reserve some to use later).
Drizzle oil onto a small plate that will accommodate two slices of tofu.
Dip two pieces of tofu into the soy sauce and turn over to coat both sides. This will take just a few seconds on each side. Place tofu slices between the palms of your hands and press out excess soy sauce.
Dredge each piece of tofu in herb mixture so that each piece is lightly coated.
Remove tofu from bowl and place on lightly oiled plate. Turn to coat. The herb coating has a tendency to come off at this point. Try your best to keep as much of it on the tofu as possible.
Transfer tofu pieces back to the herb mixture and dredge again. Turn and repeat procedure on opposite side, pressing gently so each piece is well coated.
Place tofu on foil lined baking sheet.
Bake at 375 degrees for about 15 minutes. Turn pieces over with tongs (you lose more of the coating when using a spatula).
Bake another 10 minutes then remove from the oven to cool. Oven temperatures vary and these baking times are based on my little toaster oven. Check your tofu occasionally to see if they are ready prior to these baking times. The baked tofu firms up as it cools.
Serve right away. It’s delicious with brown rice, sweet potatoes or quinoa pilaf and a big green salad. Tomorrow you can use the leftovers for your sandwich.
