baked is one of my favourite ways to eat tofu. it gets just a little crispy on the outside, but without being greasy, like when it's fried.
by marinating the tofu first, you give it lots of time to suck up the flavours in the sauce - i'd recommend marinating tofu regardless of how you plan to cook it, if you have the time.
as you can see in the picture, i was serving it with herbed mushrooms (recipe coming soon!) and quinoa salad. i also really like to make baked tofu sandwiches, when i want a big, filling dinner-style sandwich.
this is a great dish to make in advance - do a whole block, then have it for dinner, chop it up on top of a salad, etc. it will last at least a few days in the fridge.
ingredients:
1 block firm tofu
1 T grainy mustard
2 T agave
1 T balsamic vinegar
1 T soy sauce
to make:
mix all ingredients except tofu in a large tupperware. slice tofu into 1 cm thick slices, and add to tupperware. spoon sauce over tofu and pop in the fridge. allow to marinate at least 2 hours, stirring/shaking to re-coat a few times.
spread tofu out on an oiled non stick pan (or use a silicone baking sheet), and spoon half of the leftover marinade evenly over all the slices.
bake at 375 for 15 minutes.
flip tofu over, and spoon the rest of the leftover marinade onto the slices.
bake 20-25 minutes more.
enjoy!
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