The nutrients in tofu will power up your immune system, boost collagen production, fight heart disease and some forms of cancer, and even keep your skin looking young and supple.
Roasting gives the tofu a meaty texture. These tofu cubes are delicious in salads and make an excellent base for tacos!
You can find liquid coconut nectar at most grocery stores. It’s a great alternative to soy sauce, which has more sodium (even the low-sodium varieties) and gluten.
(makes 4 servings)
Pat the tofu dry. Cut into ½”- to ¾”-inch (1½- to 2-cm) cubes. Combine the coconut aminos, lime juice, and sesame oil in a large resealable bag, and then add the tofu.
Seal it firmly and toss it gently to combine. Let sit in the refrigerator for 2-4 hours to marinate, stirring a few times.
When you’re ready to roast your tofu, preheat your oven to 450ºF/230ºC. Prepare two baking sheets with a light coat of non-stick baking spray.
Remove the tofu from the bag using a slotted spoon, and spread the chunks out, making sure they don’t touch.
Roast for 20-25 minutes, flipping them about halfway through for even cooking. They will be golden brown when they are done. Easy peasy!