Want that deep, smoky flavor without buying an expensive outdoor smoker? Prepare for a kitchen revolution! This fantastic Oven-Smoked Tofu, Three Ways recipe shows you exactly how to get that classic barbecue flavor right in your own oven. Whether you’re a fan of cedar planks, wood papers, or a simple liquid marinade, we've got a method that will turn a simple block of tofu into a deliciously smoky superstar.
1block extra-firm tofuany size, drained, pressed, and sliced into 6 mm steaks.
Plank-Smoked:
1food-safe cedar plank
Paper-Smoked:
6 to 10piecescedar paper
Liquid-Smoked:
235mlwater
30mltamari or soy sauce
30mlliquid smoke
Instructies
Preheat the oven to 125°C (250°F).
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:This versatile, smoky tofu is delicious served warm with grilled vegetables, in a hearty sandwich, or as a protein addition to salads and grain bowls. It’s a great way to add a smoky kick to any meal!Wine Advice:Pairing wine with smoked food can be a tricky business, but it's all about balance. The deep, smoky flavors call for a wine that’s equally intriguing. A dry Riesling is a perfect choice, as its bright acidity and subtle fruit notes will beautifully cut through the smokiness. For something with a little more body, a light Pinot Noir with its earthy undertones would also be a fantastic match. It’s a pairing that proves you don’t need a fancy smoker to have a great time!