Wheat-less Wednesday: Tofu

Hello people!

I know what you’re thinking…Tofu gross, I do not want to read this! That is exactly what my dad and fiancé would say…right to my face. But I have faith that this recipe will turn people around!

Now I am not trying to turn you into vegetarians and this is in no way a replacement for all meat, but if you’re like me and you eat a lot of salads you will love this because it is the perfect salad topper or addition to a stir fry.

And from a nutrition standpoint. Tofu is made from soy and when eaten in  replace of red meat once or twice a week can lower your saturated fat intake which leads to a healthy happy heart and lower risk of heart disease.

Here’s how to do it!


Preheat the oven to 350°

Now there are 3 steps to making perfect roasted tofu.

1. Draining the excess liquid: Buy extra firm tofu and then sandwich the tofu between paper towels with a heavy weight on top to drain the liquid out of the tofu. You need to drain it for 15-30 minutes.


IMG_0093 IMG_0092

2. Marinate the tofu: Now you can use any number of ingredients to marinate. My favorite is homemade teriyaki marinade:


-1 tbsp gluten-free soy sauce

-1 tbsp rice vinegar

-1 tbsp water

-1 tsp honey

-1 clove of garlic minced



Cut your tofu into whatever shape and size your heart desires. The thinner you slice it the chewier it will get as it dehydrates in the oven.



Whisk these ingredients together and pour over the wonderful blank canvas that tofu is. Let the tofu marinate for at least a half hour in the refrigerator.


Another marinade that is good is balsamic vinegar and dijon mustard.

3. Bake the tofu for 30-40 minutes, flipping the tofu halfway through so it browns evenly.


Once the tofu is golden brown perfection, remove from oven and let cool completely before storing for salads.




Now go make a salad or cook up some quinoa, sauté some vegetables and enjoy a delicious stir fry.



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