Ingredients
- 2 tablespoons Red Miso
- 2 tablespoons Lemon Juice
- 2 tablespoons sugar
- 2 tablespoons Tamari/Soy Sauce
- 1 tablespoon Nutritional Yeast, "Nooch"
- ¼ teaspoon Liquid Smoke
- 1 tub Extra Firm Tofu
Directions
Preheat the oven to 425º F. Wrap your drained tofu in a few paper towels, then again in a terry cloth bar towel. Press with something heavy - a cast-iron skillet, a plate with some cans on top, etc, for 10-20 minutes.
Meanwhile, mix the marinade together.
Unwrap the tofu and make many thin, width-wise slices with a large knife. I got 18-20 slices out of one block of tofu.
Line up your slices on a baking sheet topped with a non-stick baking mat. Brush both sides of the tofu with the marinade.
Let the slices absorb the marinade for 10 minutes or so, then brush just the tops again. Bake for 20 minutes at 425º F. Remove from oven and let cool on the sheet. The tofu should be darkened around the edges, but not burnt. Use immediately or refrigerate for later use.
I’m a simple girl, so some vegan mayo, baby spinach, and sourdough toast were all I needed to make a delicious sandwich. Whatever your favorite sandwich fixin’s are will go great, most likely. This tofu would make a nice vegan BLT!
Smokey Miso Tofu. To import, drag image to your MacGourmet recipe box.