SERVES: 2 AS A SALAD TOPPING
TIME: 1 HOUR 15 MINUTES, MOST OF THE TIME INACTIVE, INCLUDING PRESSING AND ROASTING
The humble, earthy flavors of apple cider vinegar and tamari have been seasoning tofu since the ’70s, but even decades later this combo remains stylishly delicious. Sliced or cubed, it’s a savory, satisfying protein that plays nicely with salads (or even sandwiches), from crowd-pleasing Caesars to pan-Asian fusion concoctions. Keep some in the fridge all weeklong for spontaneous and hearty salad creations!
1 pound extra-firm tofu or super-firm tofu (no pressing necessary)
3 tablespoons tamari
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon sweet paprika
1 If using extra-firm tofu, press the tofu first (see Pressing Tofu: A History, page 9). Slice the tofu into ½-inch strips. Preheat the oven to 400°F and coat the bottom and sides of a 13 × 9-inch ceramic or glass baking dish with cooking spray. Whisk together all of the ingredients except the tofu. Stir in the tofu strips to coat with marinade and set aside while the oven preheats, about 20 minutes. Flip the tofu once after about 10 minutes.
2 Bake the tofu for 30 minutes. Remove from the oven, flip the tofu over once more, and bake another 5 to 10 minutes, until golden and the marinade has been absorbed. Serve warm or chilled. Store chilled and use within a week.