♫ Listening to: Skyscraper by Bad Religion ♫
It’s so hard to believe that I didn’t like tofu when I first went vegan 20 years ago. Now, I eat tofu every week! It took me awhile to realize that I just don’t care for the way most other people prepare it, haha. My unsolicited tofu advice to anyone who thinks they don’t like it is:
- Marinate the hell out of it.
- Cook it for longer than you think you need to.
- Always buy extra firm tofu, because soft tofu is icky (that’s my professional toddler opinion).
If you’ve already passed the I-don’t-like-tofu stage in your life, you might also like my gluten-free tofurkey recipe, but it’s not as fun to eat as this jenga-style tofu.
This recipe makes 1 jenga stack (feeds around 4 people).
Teriyaki Tofu Jenga Ingredients
- 1 block of organic tofu (I like the high protein extra firm ones because I don’t have to squeeze out the excess water)*
- ¼ cup Bragg’s liquid aminos (or sub soy sauce)*
- 1 teaspoon maple syrup (or sub vegan sugar)
- ¼ teaspoon ginger powder
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil (optional)
Teriyaki Tofu Jenga Directions
prep time: 30 minutes; baking time: 30 minutes
Cut the tofu the night before and marinate it overnight so you can spend less time making dinner the next night.
Open the tofu, rinse it, wrap it in a tea towel, and set aside.
Heat the oven to 400°.
Whisk together the marinade ingredients in a bowl: ¼ cup Bragg’s, 1 teaspoon maple syrup, ¼ teaspoon ginger powder, ¼ teaspoon garlic powder, and 1 tablespoon olive oil.
Cut the tofu into even rectangle pieces. It doesn’t really matter what shape you choose, as long as you try to make them all similar.
Coat a lasagna pan with oil.
Lay the tofu in a single layer on the bottom of the pan.
Brush the marinade over the tofu. Let sit for 5 minutes and flip all the pieces on their sides.
Repeat that step 3 more times until the tofu pieces have been marinating on each side for a total of 20 minutes.
Bake the tofu for 30 minutes.
Cool the tofu for a few minutes before removing from the pan gently with a spatula and stacking into a jenga formation.
Serve as a party appetizer, bring to a potluck, or just play it on a weeknight with your family to get everyone off their phones for 5 minutes.
If you, your family, or your friends like this recipe, but you don’t want to have the same flavored tofu every time, try one of these other delicious gluten-free, vegan marinades from some super cool vegan blogs.
* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.