Baked Tofu

This is my mom’s recipe for baked tofu with a flour exterior. It’s a staple in my family home, easy to make, and very satisfying. There is an ongoing debate between my mom and sister about how much salt is appropriate. I like them with 1.5 tsp salt. If you want to make these even faster, you can double the flour mixture and set aside half for the next time you make them. I find 1.5 recipe gets me through the whole week (7 meals for one person). I usually make coleslaw alongside these. A tried and true favorite. Just make sure you shake off the extra flour after dipping or you’ll end up with a coating that doesn’t stick and is too thick. I left off the garlic powder to make them low fodmap and they were fine without. I just used 3 tsp of parsley flakes instead of 2 to compensate.

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