Oven-Smoked Tofu, Three Ways
Enjoy the deep, smoky flavors of traditionally smoked tofu—without the need for an outdoor smoker. Try plank-smoked, paper-smoked, or liquid-smoked tofu!
Equipment
- sharp knife
- Cutting board
- Baking sheet or oven rack
- Food-safe cedar plank (for plank-smoked method)
- Cedar papers (for paper-smoked method)
- Shallow baking dish (for liquid-smoked method)
- aluminum foil
Ingrediënten
For each type, you will need:
- 1 block any size extra-firm tofu, drained, pressed, and sliced into ¼-inch (6 mm) steaks
Plank-Smoked:
- 1 food-safe cedar plank
Paper-Smoked:
- 6 to 10 pieces cedar paper
Liquid-Smoked:
- 1 cup 235 ml water
- 2 tablespoons 30 ml tamari or soy sauce
- 2 tablespoons 30 ml liquid smoke
Instructies
- Preheat the oven to 250°F (125°C, or gas mark ½).
For plank-smoked tofu:
- Soak the cedar plank in warm water for about 1 hour.
- Arrange the tofu steaks evenly on the plank.
- Loosely cover the entire plank with aluminum foil to create a steam tent.
- Bake for 2 hours.
For paper-smoked tofu:
- Soak the cedar papers in warm water for 10 to 15 minutes.
- Wrap each tofu steak in a soaked paper and place seam side down on a baking sheet or directly on the oven rack.
- Bake for 2 hours.
For liquid-smoked tofu:
- In a shallow baking dish, mix water, tamari, and liquid smoke.
- Place the tofu steaks in a single layer in the dish.
- Bake, uncovered, for 2 hours.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm with grilled vegetables, in sandwiches, or as a protein addition to salads and grain bowls.
Wine Advice:
Pair with a dry Riesling or a light Pinot Noir to balance the smoky flavors.
Nutritional Information
Calories: 80 kcal | Carbohydrates: 2 g | Protein: 8 g | Fat: 4 g | Fiber: 1 g | Sugar: 0 g | Salt: 0.4 g
