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Baked Tofu Triangles

These days the search for easy, healthy, vegetarian recipes seems more prudent than ever. More people want to ensure they have meals at hand that will feed themselves and their families with inexpensive, plant-based nutrition that all members of the crew at home will love. Let's face it, it's the right thing to do too, given the situation we are in where the need to address climate change is concerned.

This recipe is a re-worked version of my super popular Everyday Baked Tofu Recipe from last year, and I have to say I might just like it more (though they each have their rightful place in any meal rotation). I think part of it is the shape, as these triangles are the perfect hearty size, but I also LOVE the way they cook up perfectly in the oven. I think baking tofu is just one really good reason to keep a bottle of good old fashioned ketchup in the fridge too! Basic really is best in this scenario. No need to prep here; if you've got a few basic ingredients, a block of tofu and a working oven, you're as good as gold. No need to press the tofu between bricks or under the weight of a bag of beans either; just make sure you buy a firm or extra firm tofu. I'm including the almond butter sauce I made here too; in case you want to create this yummy bowl in all of its full delicious glory. Also, a basic workaround for those who don't keep parchment paper in the house, just lightly oil the baking tray first and place the triangles right on there; the results will still be great.

Baked Tofu Triangles

1 400g block of firm tofu
1/4 cup ketchup
2 tbsp soy sauce or Bragg's
1 tbsp sriracha
1 tbsp olive oil

    Start by heating the oven to 400 degrees. Lay a piece of parchment paper on a flat baking tray and keep close to your work station. Give the tofu a quick rinse and cut lengthwise into 2-3 layers, depending on which thickness you want for the triangles (I have done it both ways and don't have a preference - they are both great!). Cut the block in half, then cut each half into triangles on a diagonal. Depending on the thickness you've chosen this will yield either 12 or 8 triangles.

    Piece by piece, drop each triangle in the ketchup marinade and flip it around until all sides are well coated. Lay flat on the parchment paper and repeat until they are all done. Bake on the bottom rack in the preheated oven for 20 minutes, then flip them over to cook the other side for 15 minutes, or until the pieces are starting to darken.

    Enjoy with your choice of noodles, steamed green vegetables and a side of Almond Butter dipping sauce if desired.

    Almond Butter Dipping Sauce

    1/2 cup almond butter
    2 tbsp rice wine vinegar
    1 tbsp lemon juice
    2 tbsp maple syrup
    2 tbsp soy sauce
    1/4-1/2 cup water, depending on desired thickness
    salt to taste if desired

      Blend all ingredients together in a blender until smooth, adjusting water as desired. Store in the fridge for up to one week.

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