Baked Sesame Tofu

Tofu baked until lightly crispy makes a delightful sandwich filling.

baked sesame tofu with tahini sauce

1 pound extra-firm tofu, drained and pressed* for 30 minutes
1/4 cup cornstarch
2 Tablespoons sesame seeds

Slice the tofu about 3/8" thick and coat with cornstarch and sesame seeds. Place the tofu slabs on a baking sheet lined with parchment paper. Bake at 375 degrees for 40 minutes or until lightly browned, flipping after first twenty minutes of baking.

For tahini sauce, whisk together:

1/4 cup tahini
1 Tablespoon lemon juice
1 Tablespoon low-sodium soy sauce or tamari

Thin tahini sauce with enough water to reach desired consistency.

Make simple sandwiches or wraps using baked tofu on bread or collard or romaine leaves. Spoon some tahini sauce on and top with sliced tomato or jazz it up with Muffaletta olive salad.

* I usually press two blocks of tofu between two small cutting boards with two large 28 oz. cans or heavy books on top, set in a large baking pan to catch all the liquid that gets squeezed out.