Baked Tofu with Salsa Sauce - A hearty sweet and spicy dish that's made easy by using salsa for the sauce. {vegan}

Baked Tofu with Salsa Sauce

Do you like tofu? I’ve always loved the stuff! Even as a child, I was that weird kid ordering it in restaurants and sneaking cold cubes of it off the cutting board as my Dad prepared dinner… Of course, back then (at least according to my Dad) tofu was just for Chinese food… and hippies 😜

Baked Tofu with Salsa Sauce - A hearty sweet and spicy dish that's made easy by using salsa for the sauce. {vegan}

I suppose my childhood exposure to it help when Dave and I became vegetarian. I immediately turned to tofu… Dave, on the other hand, required more convincing. Like almost 7 years of convincing… He would pick it out of his stir fries and plop it on to my plate, or leave the little cubes of it at the bottom of his soup bowl (again, for me to eat). I just figured, whatever, more for me. Right?… But this year he’s come around. You can imagine my shock the day he actually requested tofu for dinner!… Long story short, I’m finally getting to play around with tofu recipes!!! 😃

Baked Tofu with Salsa Sauce - A hearty sweet and spicy dish that's made easy by using salsa for the sauce. {vegan}

This recipe is super simple! The sauce is just salsa (you choose medium or hot based on your heat preference) and maple syrup (which balances some of the spiciness). Pour it over baked breaded tofu, sprinkle with some vegan cheese (if you’re feeling like it), and bake until hot. Of course you can serve it however you want, but I like it over brown rice and with a Caesar Salad.

 

Baked Tofu with Salsa Sauce

Recipe Type: Entree
Makes: 3 – 4 servings

Baked Tofu with Salsa Sauce - A hearty sweet and spicy dish that's made easy by using salsa for the sauce. {vegan}

A hearty sweet and spicy dish that’s made easy by using salsa for the sauce.

Ingredients:

tofu:

  • 1 pkg (350g) Extra Firm Tofu, pressed and sliced into 6 pieces*
  • 1/2 cup Non-Dairy Milk (I used almond)
  • 1 tbsp Cornstarch
  • 1/2 tsp Garlic Powder
  • 2/3 cup Breadcrumbs (I used panko)

topping:

  • 2 cup Tomato Salsa (medium or hot)
  • 1/3 cup Pure Maple Syrup (or brown sugar)
  • 1/4 – 1/2 cup shredded Vegan Cheese (optional)

 

Instructions:

Preheat oven to 400°F.

In a bowl, whisk together the milk, cornstarch and garlic powder. Place breadcrumbs in a separate bowl. Dip a tofu slice into the milk mixture and then gently press into the breadcrumbs (being sure to coat both sides entirely). Place on baking sheet. Repeat with the rest of the tofu slices.

Bake the tofu for 30 minutes, flipping the slices halfway through.

Arrange the baked tofu in a baking dish (I used a 9-inch casserole dish). Stir together the salsa and maple syrup, and spoon over the tofu. Sprinkle with cheese if desired.

Cover and bake for 25 – 30 minutes at 400°F.

 

Notes:
* To press the tofu, wrap the block in paper towel and then in a kitchen towel. Place on another kitchen towel and then several heavy books on top of the wrapped block. Let sit for about 20 minutes to release the water from the tofu…To slice, turn the block of tofu on it’s side and cut length wise into 3 even slices (large, thin, rectangles). Next, cut each of those slices diagonally so you now have 6 long, thin, triangles.

 

http://www.themisfitbaker.com

 

7 thoughts on “Baked Tofu with Salsa Sauce

  1. craftycookingamanda

    Looks absolutely delicious – the texture looks perfect! I love tofu but don’t eat it as often as I’d like – picky eaters in my house. I’ll have to make this and hog it all down for myself 🙂

    Reply
    1. Starr @ The Misfit Baker Post author

      Thank you, Amanda!… As someone who lives with a picky eater, I totally understand. Definitely make some for yourself, and tell them they can’t have any 🙂 . We had leftovers for lunch the next day, and it seemed to hold over well… As for the texture, I didn’t mention it in the post, but I froze the tofu (right in the package) then let it thaw before cooking it. If you’ve never done this, it really changes the tofu from a softer eggy texture to a more dense and chewy one. But this step is completely optional.

      Reply
  2. Pingback: Tofu and Salsa? Why not! – Life Begins At Trendy

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