The secret to a good tofu is “squeezing out” the water content and also baking it. Worth the extra time to do it if you have it. And if you have to feed your baby at the same time this is a great protein for infants 8 months and older. Nothing really required to do except pat the tofu dry and cut into pieces. I mashed some up with squash today for my little man and he loved it!
-Preheat your oven to 400
-Use firm or extra firm tofu, pull out of package and sandwich it between two kitchen towels folded up to take the shape of the tofu (I folded it in thirds then in half). Place a heavy object (I used and iron skillet) on top of the top towel. Leave on for at least 15 minutes -the longer the better! This will drain the excess moisture from the tofu.
-remove the tofu from the towel and cut into little rectangles (as pictured), place on a greased baking sheet and bake for about 12-15 minutes per side. The longer you cook the more ‘tough’ it will be, just like meat.
-while this bakes cut up your favorite veggies to sauté (I used carrot and onion first to soften for about 5 minutes (since they’re ‘harder’ veggies) then added broccoli and peppers after 5-ish minutes
-also make your glaze in a small dish: 2 tbsp of agave and 1 tbsp sriracha
-when the tofu is done, throw in the stir fry and pour glaze over it (this is what you see in the picture). Mix in the glaze and enjoy 🙂
For 21 day fix measure out: one green container worth of veggies, 2 tsp (gray) and one red container of tofu
For more recipes, fitness tips and motivation checkout my Facebook Page
Or if you’re looking to get in contact to join one of my fitness boot camps you can fill out this form.