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Garlic Ginger Tofu

A versatile tofu recipe that can be used for sandwiches or in any of your favorite plant-based dishes!

  • Author: Dr. Rosane Oliveira
  • Prep Time: 280 minutes
  • Cook Time: 45-55 minutes
  • Total Time: 325-335 minutes
  • Yield: 8 1x
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Ingredients

Garlic Ginger Tofu

  • 2 16-ounce packages of extra firm tofu
  • 1 cup water
  • 1/2 cup tamari, 50% reduced sodium
  • 1/4 cup rice vinegar
  • 2 tablespoons maple syrup
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon crushed red pepper

Tofu-cado Sandwich

  • Whole grain bread, toasted
  • 23 slices Miyoko’s Aged Smoked English Farmhouse Cashew Milk Cheese, thinly sliced
  • 1/2 avocado, small, smashed
  • 34 strips Garlic Ginger Tofu
  • Crunchy clover sprouts or tangy clover and broccoli sprouts

Instructions

Garlic Ginger Tofu

  1. Press each tofu block for 90 minutes. Slice pressed tofu to desired shape.
  2. Combine all ingredients in a glass container or zip lock bag, big enough to fit the tofu.
  3. Leave the tofu in the marinade for a few hours or overnight.
  4. Remove the tofu from the marinade and bake it at 400F for 30-35 minutes, then flip them and bake for another 15-20 minutes or until dark brown.

Tofu-cado Sandwich

  1. Toast whole grain bread.
  2. Add cashew milk cheese, then smashed avocado, then tofu strips.
  3. Top with your choice of crunchy clover sprouts or tangy clover and broccoli sprouts.

Notes

This tofu recipe is versatile and can be used in many ways. When preparing the tofu, the texture will change depending on the shape you cut – e.g., strips, triangles, cubes. Our favorite is to cut it into strips between 1/4- and 1/2-inch thick. The thinner strips are great for a snack (almost like ‘vegan jerky’ – but better!) while the thicker strips have the perfect texture for almost any recipe. After they are baked into strips, you may then cut them into smaller pieces if desired. Beyond the sandwich recipe shared here, you can also use the tofu as an ‘add on’ on top of vegan Pad Thai (strips or triangles), mixed into rice or pasta dishes (cut-up strips or cubes), as the star of a tofu bowl (strips combined with bi-color quinoa and your favorite veggies), or as a snack (thin strips).

 

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Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.