Green Tea and Honey Ginger Baked Tofu

Here’s a new tofu recipe I tried and loved the pop of ginger with the gentle flavoring of green tea.

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Green Tea and Honey Ginger Baked Tofu

Ingredients:

one-12 oz. package of pressed tofu
1/2 c Honey (Use Agave, Maple, or Yacon or a combination if you don’t consume honey)
1/2 c Brewed Green Tea (I sweetened my tea with sugar, but use unsweetened if you prefer; or use black, white, oolong tea. Or use Kombucha in place of the tea.)
1 Tsp Ground Ginger
1 to 2 Tbsp Apple Cider Vinegar
Optional: 1 to 4 Tbsp olive oil or another oil (I use it because it helps the tofu not stick to the foil and also prevents burning and drying out)

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Step by Step Directions:

Combine all items to make the marinade and add the thinly sliced tofu to the marinade

Ingredients to make Green Tea and Honey Ginger Baked Tofu marinade

Line on a foil-lined cookie sheet

Green Tea and Honey Ginger Baked Tofu in single layer on foil lined baking sheet

Close up of marinated tofu on baking sheet

Bake at 425F for about 20 minutes, then flip and bake for 5 to 10 more minutes.

Watch it closely after you’ve flipped it and remove from oven once it reaches your desired doneness.

Voila! Tofu’s Ready!

Green Tea and Honey Ginger Baked Tofu showing caramelized glaze

Store in the fridge for up to 5 days in a sealed container for Grab & Go Snacks or reheat in the micro as needed.

Overhead of stacked Green Tea and Honey Ginger Baked Tofu

Close up of Green Tea and Honey Ginger Baked Tofu

I find that simply taking it out of the fridge and letting it come to room temperature after about 30 minutes is perfect for my liking. Not too cold and no need to reheat.

Green Tea & Honey Ginger Tofu

The flavor of this tofu is light, sweet, and the green tea is very mild. I like getting creative with marinades and not being afraid to experiment.

If you missed any, here are my recent tofu recipes:

Sweet and Sour Honey Lemon Tofu

Sesame Ginger Maple Tofu

Mango Ginger Maple Tofu

Pumpkin Honey Tofu
The texture on this tofu was almost bread-like because I first froze the tofu, then thawed and pressed it before baking. Pumpkin “Bread” anyone?