Tofuchips Recipes

TOFU CHIPS

Steps:

• Preheat the oven to 350 degrees F.
• Slice the tofu into thin slices. Try to make them as thin as you can without them falling apart or becoming too sheer. You want them thin enough to crisp up. (Look at the photo provided so you can see the thickness).
• Then cut the rectangular slices of tofu across width wise.
• On a silpat lined cookie sheet, place your tofu pieces. They can be close to each other, so don't worry about that.
• Spring the Everything seasoning on top of the tofu pieces. As I sprinkled them, I lightly patted them onto the tofu pieces so it can stay locked in place when baking.
• Bake in the oven for 35-45 minutes or until a nice brownish color (depending upon your elevation, it might take longer...and if you're using a gas stove or electric range). To test if it's ready, press one of them in the center. If it is a little spongy, then leave in the oven for an addition 5-10 minutes.
• Once done, remove from cookie sheet and place them on a cooling rack. As they cool, they will also harden. You can now enjoy!

TOFU CHIPS

Steps:

• Cut the tofu into thin squares, about 1 1/2 inch sides and 1/4 inch thick.
• Place the tofu in a single layer on a clean dishtowel and cover with another clean dishtowel (I use clean cloth diapers, which work really well).
• Place a board (or serving tray) on top of the tofu and then place a heavy weight on top of the board (I use my heavy stand mixer). Let sit for at least two hours.
• Coat the pressed tofu with the nutritional yeast.
• Heat the oil in a large skillet.
• On medium-low heat, fry the tofu in the oil for about five minutes per side, or until crisp.
• Drain on paper towels.

HOW TO MAKE CRISPY BAKED TOFU

Steps:

• Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
• To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
• Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
• Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
• Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.

AIR FRYER TOFU

Steps:

• Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes; drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes.
• Combine soy sauce, olive oil, garlic, and sesame oil in a small bowl; mix well. Add tofu cubes and marinate for 15 to 20 minutes.
• Preheat an air fryer to 350 degrees F (180 degrees C).
• Place tofu in a single layer in the air fryer basket.
• Air fry for 5 minutes without shaking the fryer. Continue air frying, shaking occasionally, until browned, about 10 more minutes.