Easy baked tofu
Easy baked tofu
Cooked tofu

I think that everyone has superpowers. They can be something small or something huge, really anything that fits your definition of “superpower”. One of mine happens to be the ability to eat the same meal every single day without tiring of it. You might ask yourself, “How is that a superpower?” Well, I think it’s a superpower because it saves me some much time during the week since I can just meal prep all my food. When I was in college, I would go through phases where all I ate for lunch was stir fry. I’d switch it up another month and only eat soup, and then the following month, I would be back to stir fry. That’s not to say I don’t like cooking and trying new things because this blog is evidence that that is not true. But, I have no qualms about eating the same thing, every day, for weeks on end. Simply put, I never tire of meals.

My current meal of repetition is baked tofu with lemon and arugula salad for lunch.  It takes me all of 5 minutes to prepare since I make the tofu at the beginning of the week and just throw it in the microwave so I can have something warm.  Tofu is almost always a staple for my midday meal ad I like something easy and simple that can be eaten alone or incorporated into another dish.

The most important step in preparing tofu is fully draining it. This allows the tofu to absorb the seasoning. It also helps with the texture, allowing for a much “meatier” or heartier tofu. There are a number of tofu draining tools that can purchased online or at a cooking store. I prefer to just layer my blocks in paper towels and stack dishes on a cutting board to manually press it. The most important part of this method is making sure the pressure is even, so the tofu doesn’t crumble. I also find that slicing the tofu before draining is helpful.

Sometimes, simple is best and that’s exactly what this is.  The real goal of baking a batch of tofu every week is that I have a quick and easy protein source to throw into any meal I decide to have. I usually eat this tofu in salads or a grain bowl with some type of dressing or sauce as the main flavor. I have eaten this plain, but I also genuinely just like tofu. The tofu is best served warm and will keep in the fridge for up to a week.

Fully cooked
Fully cooked

My Favorite Baked Tofu


  • 1 block extra firm tofu, fully drained
  • 1 tablespoon olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper

Preheat the oven to 425 degrees, and line a baking sheet with parchment paper. Slice the tofu in half, then diagonally, forming triangles.  Drain the triangles using paper towels and then blot dry. Lay triangles on baking sheet and massage both sides with olive oil. Sprinkle onion powder, garlic powder, salt, and pepper evenly on both sides. Bake for 30 minutes or until tofu has started to brown and crisp on the sides, flipping halfway through.

Slicing tofu
Slicing tofu
Pressing tofu
Pressing tofu
Pre cooked
With arugula
With Arugula
Salad with tofu

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