Roasted Hasselback Tofu with Creamy Avocado Sauce
This roasted tofu recipe has a bacony, dry rub, roasted, chewy skin, but is so tender on the inside! It's so meaty and savoury and (trust me!) like no other tofu you've had. The savoury, saltiness of the roasted tofu marries so perfectly with the fresh zing of the creamy avocado sauce.
Ingredients For the hasselback tofu:
- 1 12oz block(s) extra-firm tofu drained and pressed (see step 1)
- 3 tablespoon(s) soy sauce gluten-free if preferred
- 1 teaspoon(s) chili powder
- ½ teaspoon(s) garlic powder
- ½ teaspoon(s) liquid smoke
- ¼ teaspoon(s) black pepper
For the creamy avocado sauce:
- 1 avocados
- ¼ cup(s) fresh cilantro or parsley
- ½ cup(s) water
- 1 tablespoon(s) agave or maple syrup
- 1 tablespoon(s) lemon juice
Instructions For the Hasselback tofu:
- Prepare the tofu by draining it, and then pressing it for 30 minutes to 1 hour. For pressing instructions, check out
this video. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become chewier.
- Once pressed, remove the tofu and pat dry. Place a wooden spoon handle on either side of the tofu to stop from cutting all the way through so the slices remain intact. Slice the tofu partway through repeatedly about ¼" apart for the Hasselback technique.
- In a sealable container or bag, mix the soy sauce, chili powder, garlic powder, liquid smoke, and black pepper. Place the tofu in the dish or bag with the marinade. Let marinate in the fridge for a minimum of 30 minutes or as long as overnight.
- When ready to roast the tofu, preheat your oven to 375F (190C). Line a small baking dish with parchment paper. Remove the tofu from the marinade and place it in the prepared baking dish. Brush on any leftover marinade. Bake for about 60 minutes until the tofu is a dark golden brown. Enjoy hot as is, or with the creamy avocado sauce, or with any sauce you desire.
To make the creamy avocado sauce:
- Add the avocado, cilantro, water, agave, and lemon juice to a blender or food processor. Blend until creamy. If you do not have a blender or food processor, simply chop the cilantro or parsley first, then add everything to a bowl and smash together with a fork. Serve with the Hasselback tofu.
Make ahead: the Hasselback tofu is great when made ahead of time. Simply store the baked and cooled Hasselback tofu in an air-tight container in the fridge for up to 5 days. The avocado sauce should be made fresh as it will brown. Sauce: the creamy avocado sauce pairs beautifully with this Hasselback tofu, but feel free to sub the sauce for another favourite sauce.
Serving: 1serving with 1 serving of avocado sauce (recipe makes 4 servings of each) | Calories: 239kcal | Carbohydrates: 13g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Sodium: 775mg | Potassium: 448mg | Fiber: 4g | Sugar: 5g | Vitamin A: 290IU | Vitamin C: 7mg | Calcium: 88mg | Iron: 3mg