Roasted tofu

These little roasted tofu cubes are dead simple to make.

The girls snack on them warm from the oven, they keep well in the fridge, and are a great addition to stir fries, Asian noodle soups, and salads.

Having tried various marinades, this is the one I usually go with.

Roasted tofu

• ¼ cup soy sauce
• 1 clove garlic, crushed
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• a squirt of sriracha
• 1 block firm tofu, cut into 1-cm cubes

1. In a small bowl, whisk together the soy sauce, garlic, Dijon, maple syrup and sriracha.
2. Place the tofu cubes in a tupperware box, pour over the marinade, cover and leave in the fridge overnight.
3. Heat the oven to 450ºF (220°C). Line a baking tray with greaseproof paper.
4. Spread the tofu cubes on the sheet in a single layer. Bake for about 20 minutes, turning halfway through, until they are golden and slightly puffed.

Tags: dairy-free, maple syrup, soy sauce, tofu, vegan, vegetarian