This is one of my favorite protein sources. If you’re on a low-carb diet then this is your jam.
NUTRITIONAL PROFILE:
METHOD:
Preheat oven to 400 degrees farenheight.
Drain tofu and wrap with a towel to begin drying it out. Honestly a large bath towel works best since the more water you get out, the crispier your tofu will be. I let it sit for about 15 minutes with a heavy object on the towel to add pressure.
Slice your tofu and arrange on a baking sheet with parchment paper
After 20 mins flip one time, bake for another 20 mins (40 mins total)
I store mine in a mason jar in the fridge for up to one week and add the pieces to salads, stir-frys, whatever. For a low-carb snack you can even dip the pieces into a tahini dressing and eat as is.
A NOTE ON SOY: soy has come under a lot of scrutiny in the past few years, but it’s important to understand the distinction between real soy and GMO bullshit soy.
