INGREDIENTS:
1 14 ounce package extra-firm tofu
1 tsp paprika (maybe more for sprinkling)
1 tsp garlic power
1 tsp onion powder
2 tbsp nutritional yeast
1 tsp Aleppo pepper or chili flake (optional)
2 tbsp coconut aminos or soy sauce
2 tsp Dijon mustard (I didn’t use this in the video, but it’s super yummy and I suggest adding!)
1 tbsp olive oil
1 chipotle in adobo sauce
Salt and pepper to taste
PROCESS
Preheat over to 400 degrees. Whisk together all ingredients except tofu in a large bowl until incorporated. Add tofu and mash to desired texture. The smaller you mash the tofu, the faster it’ll get crispy, so keep that in mind. Add tofu to a lined or greased baking sheet. Make sure you evenly spread your tofu out on the sheet pan. You can sprinkle some more paprika or chili flake on top (if you want) before putting in the oven. Put in oven for 20-25 minutes or until golden brown and crispy! You can rotate the pan halfway through cooking if you'd like for a super even cook.
You can use this tofu crumbled on top of salads, inside taco shells, inside pasta sauce, burritos, or even just eat it by itself (I know I do ALL THE TIME) You can store leftovers in a Tupperware container for up to a week. To reheat just add a teeny bit of oil to a pan, and add your leftover tofu. It should crispy right back up again! I find it’s best to use the tofu the same day you make it, but it’s also scrumptious reheated!
Let's be friends on-
Instagram: / sophia_roe
Twitter: iamsophiaroe?lang...