Smoked Tofu

While you can buy smoked tofu at the grocery store, making it yourself tastes so much better. It's a simple process, and the tofu comes out more flavorful and delicious.

Here's all you need:

1 pound firm or extra firm organic tofu, drained and sliced
2 tablespoons water
1 tablespoon light extra virgin olive oil
2 teaspoons soy sauce
1 teaspoon hickory liquid smoke
1 tablespoon maple syrup
1 tablespoon molasses
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper

Using a Tofu Press is one of the easiest ways to drain off the water from the tofu, but if you don't have one you can always use a couple of clean kitchen towels weighted down with a heavy skillet or a few large cans of vegetables. After you've pressed out all the water, cut the block into three even slices. Cut each slice into quarters. You should now have twelve slices of tofu. Lay these on a clean cloth or paper towel to absorb any excess moisture.

Meanwhile, add all other ingredients to a small bowl and stir to combine.

Place the tofu in a flat, sealable container, then pour the mixture over it. Toss to coat each piece, then seal and refrigerate for at least one hour or overnight for a more intense smoky flavor.

To Cook: Preheat the oven to 325°

Place the tofu on a baking sheet lined with parchment paper in a single layer, and bake it uncovered for 30 to 35 minutes.

It's now ready to use.

Refrigerate any leftovers and enjoy within five days.

One of our favorite ways to enjoy baked tofu is to gather our favorite veggies, cut them into bite-sized pieces, and make skewers. They're just so easy and delicious!