PREP THE TOFU: First, you’ll want to 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 for at least 15 minutes to remove any excess liquid.

MARINATE: Slice the tofu into 8 equal “cutlets.” Use a fork to mix all the marinade ingredients in a large measuring cup. Pour a little marinade on the bottom of a shallow container and Place the cutlets on top. Then, pour the rest of the marinade over them, making sure each cutlet is coated. Cover and place them in your fridge for at least 30 minutes or overnight for best results.

BAKE: Preheat your oven to 350F and grab a large baking sheet. Place the cutlets on this baking sheet and bake them 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 - 15 minutes until they are browned and meaty. We end up cooking ours an extra 10 minutes most of the time.

SERVE: Finally, let your cutlets cool slightly before slicing them up for all your salads, tacos, nachos, and bowls. They will firm a bit as they cool. You can store leftovers in an air-tight container in the fridge for 1 week or freeze them for up to 8 weeks!