I make this tofu on the regular, mostly because it’s super easy and keeps well in the fridge, so I can pull it out and put it in anything. You can use any marinade at all — I like a combination of olive oil, an acid (lemon juice, cider vinegar, white balsamic vinegar), salt, and some dried or fresh herbs. Sometimes I use the brine from the olive or roasted red pepper jar. Or, truthfully, nothing at all — I love plain tofu as is. This is more of a method than anything, but one to keep on your radar if you’re a fan of the toaster oven (I am!).
Go-To Toaster Oven Tofu
1 block (350g to 1 pound) good quality extra-firm tofu
Marinade (see intro above)
Take the tofu out of its wrapper and drain any excess liquid. Wrap it in paper towels, then with a clean kitchen towel, and top with something heavy (I put some cans inside my dutch oven, then rest it on top… Or a 12-pack of club soda still in the box). Let stand for at least 30 minutes.
Unwrap the tofu. Slice into 8 pieces width-wise. Put in a shallow container and cover with marinade. Refrigerate for 30 minutes.
Take the tofu out of the marinade and put it directly on the toaster oven rack set in the middle of the toaster oven. I use the toaster oven on the “Toast” setting, set at 500 degrees, and bake for about 20 minutes, until golden as pictured above. Let cool before storing in the refrigerator. I usually keep this in the fridge for about 4 days, and use as needed.
Laurie Sadowski 