This super tasty Ginger-Garlic Vegetable Baked Tofu is one of the most hearty and satisfying vegan, gluten-free dishes ever!If you’ve been reading Cooking On The Weekends for a while, you know I love to cook and eat just about everything — from light salads and chocolaty cakes, to fresh seafood and cheesy casseroles — and everything in between!
I generally consider myself a mindful eater, and I try to feed my family super healthy meals as much as possible.
(Of course, while doing so, I also serve a little dessert.)
This recipe is packed with scrumptious flavors and is a reminder that mindful eating can be just as hearty and tasty as eating any other way.
I could probably eat all six portions of this tofu, and then lick the plate!
The tofu is baked in a way that it easily absorbs all of the pungent flavors of the sauce, and it’s a vehicle to carry the delicious, delicate vegetables with each bite.
One of the reason I love working with tofu is in fact how it can handle so many flavors!
With the tofu as the “crust,” you can pick each slice up with your hands and eat it pizza-style!
A vegan tofu pizza if you will. And I do hope you will. 😉
Whether you use a fork or your hands, you will enjoy this vegan treat and want to savor it!
- 2-pounds extra firm tofu
- ¼ cup freshly squeezed orange juice
- ¼ cup Mirin (sweet rice wine)
- 3 tablespoons grape seed oil
- 2 tablespoons low sodium Tamari or soy sauce (Tamari is gluten-free, if that is important to you)
- 1 tablespoon freshly grated ginger pulp
- 1 tablespoon freshly minced garlic
- 1½ teaspoons granulated sugar
- 1 teaspoon chili paste
- grape seed oil for the pan
- 1½ cups washed, dried and thinly sliced Shiitake mushrooms (about 6-ounces)
- 1 cup carrot peels (see recipe instruction no. 2 for vegetables)
- 1 cup washed, dried and thinly sliced red bell peppers
- 4 whole scallions, washed, dried and finely chopped
- 1 cup washed and dried bean sprouts
- freshly ground black pepper
- Preheat the oven to 400 degrees F, and adjust a rack to the center.
- Add a double layer of paper towels to a sheet pan or a dry cutting board. Cut the tofu into ¼ to ½-inch rectangular slices, and place them in a single layer on the paper towels as you go. Then place another double layer of paper towels on top of the slices and gently press down. Leave this for about 5 minutes, and then replace both the bottom and top layers of paper towels with new ones that are dry, and again, press gently down on top. Let it sit another 5 minutes, and then repeat one last time. (You can do the next steps — the sauce and vegetable prep, while the tofu is draining.)
- Whisk all of the sauce ingredients together until evenly blended. Set aside.
- Coat the bottom of a large sauté pan with grape seed oil and place it over high heat. Once the oil is hot, add the mushrooms. Sauté, stirring often, until they’re soft and beginning to turn golden, about 7 minutes. Once they’re ready, turn off the heat and set aside.
- To make the carrot peels, use a vegetable peeler. As usual, when you peel carrots, you will throw out the first layer of peels. Then, instead of grating or cutting the carrots, continue to use the vegetable peeler to peel the carrots until the entire thing is a pile of peels.
- Now add the carrot peels, red peppers, scallions and bean sprouts to the mushrooms and stir to combine all of the ingredients.
- Line a sheet pan with parchment paper and add the drained tofu slices to it in a single layer. Evenly drizzle the slices with about ⅔ of the sauce, and sprinkle with pepper.
- Drizzle the remaining sauce into the vegetables and mix. Then evenly distribute the vegetables over the tofu.
- Place the sheet pan in the preheated 400 degree F oven and bake until the edges of the tofu are golden, about 25 minutes.