A simplified baked tofu-bite recipe served on a bed of leafy romaine, spritzed with raspberry vinaigrette, and garnished with fresh sliced strawberries.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.

  • Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.

  • Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.

  • Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.

  • Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

Nutrition Facts

173 calories; 6.9 g total fat; 0 mg cholesterol; 1636 mg sodium. 17.7 g carbohydrates; 12.8 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 4 star values: 1
Rating: 4 stars
This was a nice light salad. The flavours for me were a bit much. I may leave out the vinaigrette the next time. Thank you for your recipe.