Often times restaurants and stores don’t always get what they order from their established vendors, because the vendors are out-of-stock. Rather than send nothing, they sub in a similar product. If what they want is extra-firm or firm tofu, and there is none, they send out soft tofu. 

Soft tofu is the least versatile tofu style. It’s difficult to work with – about all you can do with it is make tofu scrambled eggs or mayonnaise. I’ve never been to a restaurant that made either.

So if you get delivered soft tofu, this is what you can do with it.

Preheat oven to 350 degrees

2, 19 oz. pkg. soft, water-packed tofu, rinsed, carefully patted dry with towel, being careful not to break it, and cut into 1/2 inch cubes

2 t. salt

2 t. onion powder

2 t. garlic powder

2 t. fine grind fennel seed

2 t. Hungarian mild paprika

fresh grind black pepper

Combine spices in small bowl. Stir to evenly distribute.

Now place tofu cubes in extra-large bowl – carefully.

Evenly sprinkle spice mix over tofu.

Either shake and flip bowl, or use a rubber spatula to lift and turn cubes till coated.

  • Press spatula firmly against bowl to slide it under cubes, without cutting them with the spatula.
  • Don’t use your hands to turn the tofu; you’ll break the tofu into bits.

Place two cooling racks over two baking sheets – lightly oil the rack so the tofu doesn’t stick when baked.

Empty one half of the cubes on each sheet, then carefully separate them, so they’re not touching.

Place the baking sheets on the middle two oven racks in a preheated 350 degree oven. Bake approximately 35 minutes or till edges texture as crispy. Taste one.

Cool on rack, then lift into container using a wide metal flipper. Cover and refrigerate.

Serving Suggestions: These tofu cubes can top a salad, be used in wraps and added last to a stir-fry. It’s better to reheat the tofu separately before adding it to a stir fry, or better yet, plate the stir-fry and top it with the heated tofu. The tofu will add height to the dish which enhances the appearance. Sprinkle with fresh chopped parsley or cilantro and a drizzle of olive or light sesame oil.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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