This is a great recipe that the whole family will love (even your meat eaters). Serve it with brown rice and steamed veggies for a healthy vegan meal any night of the week. Start the marinating process the evening before you intend to cook it. I doubled this recipe in order to have leftovers for lunch. Simply reheat it with potatoes or rice. You can also serve it cold on a salad or as filling for a sandwich.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Place tofu between a few layers of paper towels or a clean kitchen towel. Place a heavy plate on top; add a few books to the plate to press the tofu and drain excess liquid, 20 to 30 minutes.

  • Unwrap tofu and slice into 2-inch slices that are 1/4-inch thick. Arrange slices in a large, shallow baking dish.

  • Combine liquid aminos, canola oil, lemon juice, agave nectar, garlic, thyme, ginger paste, and cayenne pepper in a food processor; blend until smooth. Pour over tofu slices.

  • Marinate tofu in the refrigerator, 8 hours to overnight.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake tofu in the preheated oven until golden brown, about 30 minutes.

Cook's Notes:

Substitute pure maple syrup for the agave syrup if desired.

I find cutting the tofu block in half and then running it through a square egg slicer can save time and make uniform slices.

If you lower the temperature to 300 degrees F (150 degrees C) and bake for an hour, the tofu will firm up even more, making for a meatier texture.

Nutrition Facts

311 calories; 25.4 g total fat; 0 mg cholesterol; 1184 mg sodium. 14.7 g carbohydrates; 14.5 g protein; Full Nutrition