PREP THE TOFU: First, freeze your tofu: Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

MARINATE THE TOFU: Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half. Place the cutlets in a shallow dish or container and mix the rest of the ingredients in a large measuring cup with a fork. This is your marinade; pour it over the cutlets, making sure they are all nice and coated. Cover + place them in your fridge for at least an hour or overnight.*

BAKE THE TOFU: When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with parchment paper. Place the cutlets on this baking sheet. Bake at 350F for 40 minutes, flipping them halfway through. Depending on the thickness / brand of tofu you’re using, you may want to flip and cook them another 10 - 20 minutes until they are browned and meaty. We end up cooking ours an extra 10 most times.

SERVE: Finally, let your cutlets cool slightly before slicing them up for all your salads or pasta or bowls throughout the week. They will firm a bit as they cool. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!