I’m so sorry to my soy-free vegans that I am doing two tofu recipes in a row, but I’m just out to prove to the world that tofu doesn’t have to be bland. If done right, it can be an absolutely delicious source of vegan protein.
When I’m asked, “dude, where do you get your protein?”, I’m just going to start sharing the link to this post.
I’m going to keep it short and sweet this week, just like the ingredients list.
Agave Garlic Glazed Tofu
- 1 block tofu firm or extra firm
- 2/3 cup agave or bee-free honey
- 5-6 cloves garlic minced
- 4 tbsp soy sauce
- 2 tbsp lime juice (alternatively, you can use pineapple juice if you have it on hand)
Drain and press your tofu. Do not skip this step.
Add all of the ingredients except for your tofu in a mixing bowl and whisk together until well combined.
Cut your drained tofu into strips about half an inch thick. For reference, I first cut my tofu into 4 equal parts and then each of those parts into 8 equal pieces (so 32 pieces total).
Add tofu strips to the marinade and mix together to coat the entirety of the tofu. Marinate covered in the fridge for two hours or up to overnight.
After marinating, preheat your oven to 425°F and line a baking sheet with parchment paper.
Add marinated tofu to baking sheet in a single layer and bake for 20 minutes. After 20 minutes, flip your individual pieces over and spoon over your remaining marinade. Bake for an additional 15 minutes.