Baked Lemon Tofu “Fish” Bites (plant-based, gluten-free)
I've been making baked tofu for a while, and it's always a satisfying treat. Sometimes I pair it with a meal or sometimes it's just an afternoon snack. It gets eaten up faster than I can take photos. There were only three pieces left when I remembered to photograph this dish!This time, I tried finishing it a squeeze of lemon, and was surprised to discover that it tastes pretty close to fish, like a fish & chips kind of deal.I hope you enjoy this as much as we do! For today's inspiration, here's a quote I read on Tamara Levitt's inspiring Instagram account:"So many doors will open for you when you decide it's okay to start over."May your new beginnings be filled with courage, brightness, and ease.
Ingredients
- 1 12 oz block extra-firm tofu, drained and pressed
- 1 Tbsp olive oil
- 1 Tbsp tamari
- 1 Tbsp cornstarch
- 1 tsp garlic powder
- 1 lemon
Directions
- Drain the tofu and press it between several paper towels to squeeze out as much water as possible.
- Cut the tofu into small cubes.
- Mix the olive oil, tamari, cornstarch, and garlic powder in a small bowl, then pour it over the tofu and toss gently to coat all the tofu without breaking it up too much.
- Spread the tofu out on a parchment-lined baking sheet and bake at 425 F for about 25 minutes until it's nice and crispy.
- Serve hot with a squeeze of lemon. We eat it right off the baking tray!
So tasty and satisfying!