Today I bring you a baked tofu recipe infused with Cuban and Latin flavors. It’s completely oil-free and whole-food plant-based approved.
We are huge tofu fans around here! On grocery day, the tofu block is never missing from the shopping cart. As newly committed vegans, tofu is an essential protein source for us because it’s got that chewy texture reminiscent of our meat-eating days.
The inspiration for this recipe comes from Ricky’s favorite take-out meal: Cuban-style grilled chicken. I would have grilled these like his beloved grilled chicken but I don’t have a grill yet.
This baked tofu is perfect for lunch, dinner, or even a quick, high-protein snack. You can eat it with whichever side dishes you prefer. We love to have this alongside some Congri or white rice and black beans, with a side of air-fried sweet plantains.
This baked tofu has all the Latin seasonings we enjoy including cilantro, parsley, cumin, and lots and lots of garlic! I also include nutritional yeast as it helps develop the umami taste.
To give the chickeny flavor, I use Better Than Bouillon’s No Chicken Base but you can use your favorite vegan chicken bouillon. It does need to be a bouillon instead of a stock/broth to get that concentrated flavoring.
Magical Super Firm Tofu
This recipe calls for super firm tofu. If you haven’t already tried it, what are you waiting for?
Extra-firm tofu usually comes packaged in a plastic container filled with a liquid that’s supposed to keep it fresh. It requires draining and pressing before using it unless you want soggy tofu.
Unlike the extra firm tofu, this comes tightly-packed with very little water. No need to press it either. Let me tell you, this pre-pressed tofu will change your plant-based life!
If you can’t find this magical pre-pressed tofu, don’t despair! You can still make this recipe with extra firm tofu. Don’t forget to drain and press it well. A good tip when using extra firm tofu is to freeze it before you want to use it. Sure, you’ll have to allow yourself more time, but freezing and unfreezing it changes the texture, making it meatier.
Easy Baked Tofu
This recipe is very easy to whip up because there is very little active time. You’re pretty much blending up the marinade, slicing your tofu, and putting it all into a container. You’ll want to let this sit for at least four hours. However, I do recommend that you prepare it the night before you want to eat it. The longer you let the marinade and tofu mingle, the more flavorful and delicious it will turn out.
Let me know if you end up trying out this baked tofu recipe. Did you enjoy it as much as we do? Did you alter it in any way? Please let me know in the comments below. I’d really like to hear from you!
Easy Cuban-Seasoned Baked Tofu Chicken! Oil-Free, Vegan
- 16 ounces pressed super firm tofu, sliced
- 1/4 cup water
- 2 tablespoons lime juice
- 2 tablespoons white cooking wine
- 1 teaspoon Better Than Bouillon No Chicken Base
- 4-5 cloves garlic
- 1 tablespoons cilantro
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground pepper
- Peel garlic and gather the rest of the ingredients.
- Blend all the ingredients.
- Slice the tofu into about 8 slices.
- Place the tofu into a container or Ziplock bag and then pour marinade over tofu making sure all the tofu pieces are covered in the liquid.
- Marinade for at least 4 hours, preferably overnight.
- Preheat your oven at 400 degrees Fahrenheit.
- Prepare a baking sheet by lining with parchment paper and place your tofu slices in one layer making sure they are not touching.
- Bake for 20 minutes on one side.
- After 20 minutes, flip your tofu and bake for another 15 minutes.
- You can slice the tofu thinner but you'll need to reduce the cooking time.
- To blend the seasonings you can use an immersion blender or regular blender
- I recommend marinating the tofu for 8 hours or overnight. The more time, the better.
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