The Most Amazing & Simple Baked Tofu

I recently discovered that I totally love tofu! I can definitely only eat it in moderation because it fills me up, but that is not a bad thing. I mostly make tofu over the stove, but yesterday I tried baking it in the oven and, oh my gosh, it was so good. ❤

I used extra firm tofu for this recipe. I did not season or marinate it before baking, instead I added it to some serious Thai coconut lime stir fry and it absorbed flavor there. I am looking forward to experimenting with different seasonings and marinates prior to baking. I would be very interested to hear your different experiments with this recipe, what variety of tofu’s you use and what seasonings or marinates you like best. Here is the recipe:

Prep time: 15-20 minutes

Cook time: 30 minutes


Tofu ❤

And that’s it!


Pre-heat the oven to 400 degrees.

Meanwhile, dry out your tofu. Remove the tofu from packaging and place between two paper towels. Place some kind of weighted object on top to help press out the liquid. You can use a pot or pan or whatever. I used a pizza stone and it was perfect! If the paper towels become too wet, just switch them out for new ones. Continue to soak up the moisture for 10-15 minutes. The more moisture you remove, the crispier and browner your tofu!

Next, cut your tofu into about 1 inch cubes. Line your baking sheet with parchment paper and spread out your tofu pieces with enough space between them. Don’t suffocate or overcrowd them; they need their space.

Bake for 15 minutes, flip, bake for 15 more minutes.

DONE! That’s literally it!









Easy Chickpea Stew

This is my first full winter back in the Midwest since moving to Texas in 2013. While it has been very mild, I have grown accustomed to Texas winters. In Texas, if there are a few flurry in the air, the whole city shuts down. Just kidding, but sometimes. In their defense they just don’t have the proper equipment to make sure everyone is safe on the roads, ie. salt trucks. Anyway, last week we had absolutely gorgeous spring weather- near 70’s for almost the whole week! Total bummer though when it snowed this weekend. This recipe was perfect for chilly winter weather.

Chickpea soup is just so awesome. This recipe was quick and easy and perfect and tasted amazing with simple cauliflower rice. I like these kinds of soups because you can just throw in whatever you want and make it even more awesome. I adapted this recipe from Michelle Blackwood’s recipe in Healthier Steps, click here to visit Healthier Steps.


Here is my version. I hope you enjoy!

Prep time: 10 minutes

Cook time: 30 minutes

This recipe made about 6 servings.

Ingredients in order:

  1. 1/4 cup of water (if you prefer, you can also use 1 tablespoon of coconut or vegetable oil).
  2. 1 medium onion (minced)
  3. 2 cloves of garlic; or 1 biggie clove of garlic (minced)
  4. 1/4 cup red bell pepper (chopped)
  5. 2 plum tomatoes (chopped)
  6. 1/4 cup zucchini (diced)
  7. 1 medium carrot (diced)
  8. 1 can chickpeas
  9. 1 1/2 tsp dried parsley
  10. 1 tsp dried basil
  11. 1 tsp dried oregano
  12. 1 tbsp tomato paste
  13. 2 cups of water or vegetable broth
  14. 1/2 tsp sea salt
  15. 1/2 tsp red pepper flakes (although, let’s be real, you should definitely add as much as your heart desires)


  • Over medium-high heat, heat 1/4 cup water or 1 tbsp of oil to a medium sauce pan. Add onions and cook until translucent.
  • Add garlic and stir in for 20-30 seconds. Don’t cook too long so you don’t burn it.
  • Next, add the bell pepper, tomatoes, zucchini, carrots, chickpeas, parsley, basil and oregano.
  • Add tomato paste and water or vegetable broth. Bring to a boil and then cover. Let simmer for 30 minutes or until thick.ened.
  • Season with salt and red pepper flakes. Allow to sit for 5 minutes.
  • Serve with rice, quinoa or cauliflower rice (<<do this!! It is a game changer).