Smokey Maple Tofu

Smokey Maple Tofu fullsizeoutput_c3c



2 packages of extra firm Tofu (12 oz each /340g each)

2 Tbs Maple syrup

2 Tbs Soy sauce

1 Tbs Vegan Worcestershire sauce (see tip #6)

2 tsp Smoked Paprika

1 tsp Olive oil

1/2 tsp Garlic powder

1/2 tsp Onion powder

1/4 tsp fresh ground pepper

1 tsp Salt

2 tsp Nutritional yeast

Cut tofu into slices about 1/4 inch (~0.5 cm) thick. Press the water out by laying out the slices between kitchen towels and squeezing them with a heavy cutting board on top. Add other heavy items on top of the cutting board if needed. Repeat with a second set of towels to draw out more moisture.

While the tofu is being pressed, combine all the ingredients for the sauce in a large rectangular container. Lay the tofu in the container, spoon the sauce over each layer to completely cover each one as you stack them up. If the tofu has been dried enough it will soak up most, if not all, of the sauce. Let the tofu marinate for a few minutes or a several hours whatever you have time for.

Preheat oven to 400 F. Line a baking tray with a silpat or baking paper. Place the tofu slices on the tray without overlapping. And bake in the middle rack of the oven for 30-45 minutes, or until the desired crispiness is obtained. Check half way through cooking. You may need to flip them if they are not cooking evenly.

Makes 4 servings.


“Give me a chance, I’m a pretty nice guy” – Tofu


Tip #1: These are intentionally a bit salty. If you intend to use the tofu for sandwiches, burgers, etc the salt level will be perfect. Use only 1/2 tsp of salt if you would like to eat them on their own or if you just like your food less salty.

Tip #2: This was amazing in a sandwich with tomatoes, lettuce, and avocado.

Tip #3: I used a large rectangular Pyrex container with a lid. That makes it easy if you want to marinate it in the fridge overnight.

Tip #4: The more water you are able to squeeze out of the tofu, the more flavor it will be able to soak up.

Tip #5: Switch up the spices used to make various shades of tofu flavor. Maybe use ground gochugaru instead of paprika and add some powdered ginger for a Korean inspired tofu. Do Sriracha instead of Worcestershire sauce and add 1/2 a teaspoon of ginger to make some tofu ready for a bhan mi.

Tip #6: Normal Worcestershire sauce is made with fish bits and other questionable things. Vegan versions are easy to find in Asian markets. Most asian markets have dedicated sections for vegetarian items. If that fails buy it online.

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