Don’t you love instagram for all its amazing food inspiration and recipes? I actually often forget that people use instagram for other things, lol. I definitely have a love-hate relationship with social media but it does inspire me to try new recipes and exposes me to different ways of making food. I would NEVER have thought to make tofu this way if it was not for Scarlett Morse! If you do not know this lovely mama go check out her page on instagram. She has lots of easy recipes, both savory and sweet! So thank you for the inspiration on this one Scarlett!
This is actually a VERY easy recipe. Like so easy that the first time I made this I thought it was going to be flavorless or underwhelming. But boy was I surprised when it came out. The tofu was so crispy and jam packed with umami flavour! I ended up serving it with a noddle soup and despite it soaking in the broth it still maintained it’s crispy texture and rich flavour. Jaden, who is not a tofu fan gobbled it up before I even sat down!
Fair warning here, I did press my tofu for about an hour for this recipe. This definitely helped make it crispy and soak up the marinade so don’t skip this step! Pressing tofu is actually pretty simple, the only hard part is remembering to do so. Simple remove from the package and place onto a large plate. Place a second smaller plate on top and then add a few books. i find 3 cookbooks work well. Then you can forget about it for the next hour. I also used sunrise soya tofu. I love their brand and product. they have a all organic GMO free line as well and the best selection when it comes to the different firmness you can get. A Canadian made tofu company you can check them out here!
Now for the noodle soup, you can find the recipe for that here but I decided to use buckwheat soba noddles instead of the rice noddles. I also added steamed broccoli and edemame and the mushrooms were cooked in the soup broth along with the noodles.
My kids are crazy and do not like noodle soup much, so for them I made a deconstructed version. they got their veggies and tofu on the side and a smaller bowl of broth with some noddles. When it comes to picky kids or even just kids, I try and honor their taste buds and preferences (to a point). while they know that I wont make them a separate meal, setting the meal up in a way that makes it tastier and more appetizing to your kids is a win for everyone!
Oh and if you make this recipe I would love your thought in the comments! Or can find me on instagram and let me know @at.my.table!
Crispy umami packed Tofu, for even the pickiest tofu eater
A extremely easy recipe to make that will quickly be your families favorite way of eating tofu, even the tofu haters will love this one!.
- 2 blocks of sunrise soy firm tofu
- 1/4 cup soy sauce or coconut aminos
- Juice from 1/2 lime
- 1 cup nutritional yeast
- Press your tofu before you start. Trust me this will make a difference in this recipe so don’t skip this step. Simple remove from packaging, place on a large plate. Then place a smaller plate on top and add 2 or 3 cookbooks. Leave for about 1 hour.
- Once tofu is pressed cut into cubes and place in a large bowl.
- Add in soy sauce and lime and stir to coat.
- Place the nutritional yeast in a separate bowl. Then take each tofu cube and roll it in the yeast so it coats the outside. Shake off any excess then place onto a baking sheet.
- Bake the tofu cubes at 375 for 25 minutes or until golden. I did not flip them but feel free to do so you like!
** Find the recipe for the noodle soup here