| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1 day |
| Servings |
servings
|
- 14 ounces extra firm tofu frozen and thawed
- 3 Tbsp. Liquid Bragg's aminos substitute coconut aminos
- 2 Tbsp. rice vinegar
- 5 garlic cloves substitute 1 tsp. garlic powder
Ingredients
Simple Garlic Marinade
|
|
- Freeze tofu. Thaw in refrigerator OR speed up the process by soaking package in warm water. For best results, repeat this process. Second time is a charm here, though once will do the trick.
- Remove tofu from package and dry. Use a tofu press, or wrap in an absorbent towel. I use a bath towel, as kitchen towels don't soak up as much water. Press tofu gently so it doesn't break. Slice or chop into cubes, and pat with towel to thoroughly dry.
- Place garlic marinade ingredients into a blender (unless using garlic powder, in which case just whisk). Pour over the tofu in a shallow bowl. Coat both sides evenly.
- Air-fry at 400 degrees for about 15 minutes. If you don't have an airfryer, bake for 30 minutes at 400 degrees. Flip over at the half-way mark.
- Serve on a sandwich, in a stir-fry or simply enjoy--there is nothing plain about it.
Want some heat? Try using THAT sauce for crispy air-fried tofu.
Crispy air-fried tofu marinated in THAT sauce
Prefer tofu as a topper for salads and stir-fry? Chop into cubes . . . And if you don't have an air-fryer, you can just bake. It's still great!
Baked Garlic Tofu
Use frozen tofu for vegan fried chicken nuggets. 
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
