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Baked Tofu Bites on a Bed of Leafy Romaine
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Delicious crispy baked tofu bites on a bed of romaine lettuce, drizzled with raspberry vinaigrette and topped with sliced strawberries.
Ingredients:
  • 1 (16 ounce) package extra-firm tofu, sliced 1/2 inch thick
  • cooking spray
  • 0.5 cup teriyaki sauce
  • 1 tablespoon sesame seeds
  • 1 clove garlic, minced
  • 1 teaspoon hot sauce
  • 0.5 teaspoon white sugar
  • 1 small head romaine lettuce, or to taste, torn
  • 3 strawberries, or more to taste, sliced
  • 0.25 cup raspberry vinaigrette dressing
Instructions:
  • Place tofu slices on layers of paper towel, add more paper towel on top. Place a heavy object on the tofu to press out water. Allow tofu to drain for 20-30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C and grease a baking sheet with cooking spray.
  • Combine teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar in a bowl. Cut pressed tofu into 1/2-inch cubes, add to the mixture, and gently toss to coat. Cover the bowl with plastic wrap and let it marinate for 5 to 10 minutes.
  • Place the tofu onto a baking sheet and bake in a preheated oven until golden brown, about 30 minutes total, flipping halfway through.
  • Lay down a bed of fresh romaine lettuce on a serving platter. Place strawberry slices around the edge of the lettuce. Drizzle raspberry vinaigrette over the lettuce. Top with warm baked tofu.

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