Sort ingredients
laine
QR Code
Listen
Pdf
Slice the block of tofu thinly using a sharp knife or an extra wide peeler (cabbage grater). Place the slices in a large airtight container.
Blend the beet, vegetable broth, apple cider vinegar, miso, Dijon, black pepper, coriander, paprika, garlic powder, and onion powder into the canister of a blender. Blend until a smooth liquid forms.
Transfer the liquid to the container with the tofu. Gently toss the tofu until it is submerged in the liquid. Marinate for at least 30 minutes. You can also marinate overnight in the refrigerator.
Preheat the oven to 425ºF. Transfer the tofu slices to a large nonstick baking sheet in a single layer. Brush both sides lightly with oil.
Cook for about 25 minutes, or until lightly crispy. (Flip the tofu over after 10 minutes and baste both sides. Baste again after 20 minutes.)
Or air-fry the tofu at 400ºF for about 15 minutes, or until lightly crispy, basting frequently.
Don't let it get too crispy. Just lightly.