Even the most hardened tofu-skeptics will love the just-off-the-rotisserie flavor of these baked bites. They make a great substitute for chicken in this Winter Cobb Salad, and are tasty in sandwiches and grain bowls, too.

Martha Stewart Living, January/February 2021

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Credit: Con Poulos

Recipe Summary

prep:
10 mins
total:
50 mins
Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut tofu lengthwise through center; slice crosswise at six 1/2-inch intervals (so you end up with 12 squares).

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  • Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weigh down with canned goods. Press 10 to 30 minutes (more time will yield crispier edges).

  • Preheat oven to 400°F. In a large bowl, stir together oil, tamari, and paprika. Add tofu; toss with a spatula to evenly coat all sides (it's okay if it breaks up a little—that will make crispy bits).

  • Sprinkle cornstarch over tofu and toss until evenly coated. Transfer to a parchment-lined baking sheet and bake, flipping halfway through, until crisp and golden brown, about 30 minutes. Serve warm or let cool completely and refrigerate in an air-tight container up to 5 days.

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