Does anyone else agree that it’s so much easier to eat healthy when you’re not up to your eyeballs in work and errands? This past week has finally let up for me in terms of being completely overwhelmed with both work and life. As a result, I’ve been able to look at recipes again and take the time to make healthier meals versus opt for takeout.
I’ve been making a lot of different salads lately, but to make them more substantial I’ve been adding tofu. Below is my go-to preparation for firm tofu that is a great, easy addition to most salads. Because it’s not heavily sauced, it pretty much goes with any type.
- 1 block of firm tofu
- 1 tbsp olive oil
- 1 tbsp corn starch
- 1 tsp fine sea salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- Preheat the oven to 400 degrees F
- Drain your block of tofu by placing it on paper towels and gently squeezing the liquid out
- Cut the tofu into cubes. I usually make 3 vertical cuts to start and then cut across to make blocks.
- Put the tofu cubes in a medium mixing bowl and coat with olive oil and toss. Make sure all the cubes are coated.
- Then add in the cornstarch and all the seasonings. Gently toss so that the tofu is evenly coated.
- Put the tofu on a baking sheet covered with parchment paper and lay the cubes evenly out. Do not overlap.
- Bake for 15 minutes.
- Take the tofu out and flip them and bake for another 15 – 20.
The result is thick, square cubes of tofu that are crisp on the outside of soft on the inside. I recently enjoyed them with this chickpea salad seasoned with fresh herbs (so good!).