Tofu, The Enemy of the Carnivore

I knew learning to eat, let alone enjoy eating tofu was going to be a key factor in my vegetarian adventure. Life had taught me that tofu was a tasteless, strangely shape-keeping mush type substance whose "taste-less" taste was an outrageous lie.  While I marveled at its futuristic cubed shape, as soon as it spread against the roof of my mouth under the slightest pressure of my tongue the gag reflex immediately responded with an overwhelming cry of "What the hell are you thinking?"  Luckily I discovered the two things that turn ordinary tofu into something the average person can actually enjoy eating.

Thing one: heat.

The worst thing about un-cooked tofu is the texture, or lack thereof.  Especially when you first start eating it, you need to cook the crap out of your tofu.  The easiest way to do this is by baking / roasting.  Pan frying requires extensive prep to be any good, such as: draining, pressing, marinating, draining, etc.  Broiling is the "fast" method often touted in recipe books.  Sure, its fast, but you can very easily end up with a crispy-outside, mushy-inside disaster.  With baking its is easy to get consistent, palatable results.

Thing two: spice.

Even with a good sauce, unseasoned tofu still sucks.  Ditto for fried tofu, including the breaded and deep variety.  Tofu is probably the only thing on the planet that just deep frying doesn't immediately help get better.  Marinating is the best way to introduce flavor into tofu.  The basic concept is to push out the water from packing, then let it soak up the marinade.  You can also "marinade in place" when baking.  This gives you the basic effect of marinating without all the pesky planning ahead.  Marinades are pretty much the same as animal-flesh recipes with soy sauce used as the salty substance as it adds some color and additional flavor that goes well with tofu.

The best way to flavor tofu is to stick with what you like.  Full flavored varieties work best: Mexican, Thai, Indian, and "Buffalo" are some of my favorites.  I suggest going to the farmer's market and going to town in the spice aisle.  For what costs $3 to $5 at Whole Paycheck Foods I can get twice as much for less than $1 at my local farmer's market.  Fresh add-ins such as garlic, ginger, onion, and peppers (all kinds) are also good.

Lastly, a little citrus never hurts.  Lemon, lime, or orange juice not only make your marinade more efficient, they tend to counteract and "odd flavor" inherent in tofu.   Since you'll be impatient and tend not to want or remember to press your tofu, this will be an important ingredient to remember.  One to two tablespoons per package is all it takes.

One + Two = Four OR the Synergy of Heat and Spice.

Put all two things together and you have my universal tofu base recipe.  This plus the spices of your choice will get you tolerable tofu for carnivores, or really good tofu if you are a tofu connoisseur.

1 - package extra-firm tofu (12-16oz, vacuum sealed is best)

1 - tablespoon olive oil
2 - tablespoons Braggs Liquid Aminos (or soy sauce, or tamari)
2 - tablespoons lemon, lime, or orange juice
half cup boiling water + half a  no salt added vegetable bouillon cube
OR
half cup no salt added vegetable broth

1 to 3 tablespoons spices, herbs, etc.  This is where you get creative.

Preheat oven to 425 degrees F.  Mix everything but tofu in 13x9 or similar glass baking dish.  Make sure bouillon cube is fully dissolved.  Cut up and add tofu (3/8" slices, triangles, or cubes.)  Mix around to coat tofu.  The tofu should be wading, not swimming in the marinade.  Bake for 30 to 60 minutes uncovered until most of liquid is evaporated and tofu is at desired consistency.  Turn tofu every 10 to 15 minutes, more frequently at end, with a metal spatula.

Favorite Variations:
Lemon Pepper - up lemon juice to a quarter of a cup, spice with lots of black pepper and a clove or two of fresh garlic.

Buffalo - replace olive oil with 2 to 3 tablespoons Earth Balance.  replace water+bouillon/broth with quarter cup of hot sauce (such as Texas Pete.)  Melt Earth Balance, add other stuff, add tofu and bake.  After tofu is done, toss in some more hot sauce to savorize it.