Baked Tofu Bites

Tofu, a product made from soybeans, is a great protein source. Its smooth, soft texture makes it a chemo-friendly alternative to meat, which can sometimes be hard to get down when your mouth is dried out from treatment. This particular recipe is extremely versatile - eat the cubes hot or cold, straight from the dish, sprinkled on salad, or mixed into rice for a stir-fry. The sauce can be customized to suit your tastes, but the basic version provided here delivers and intense combination of tanginess, saltiness, and umami.

This recipe has not been tested on any chemo patients yet, so please share your experiences! Thanks to VICKY9999 for sharing the inspiration recipe through allrecipes.com.

A batch of Baked Tofu Bites using balsamic vinegar and ommitting both sesame seeds and hot sauce.

Baked Tofu Bites

Ingredients:

• 1 lb extra-firm tofu

• 1/4 c soy sauce

• 2 tbsp maple syrup

• 2 tbsp ketchup

• 1 tbsp vinegar

• 1 dash hot sauce (optional)

• 1 tbsp sesame seeds (optional)

• 1/4 tsp garlic powder

• 1/8 tsp black pepper (or more to taste)

1. Heat oven to 375F.

2. Cut tofu into 1/2" slices, then press to release water. Blot dry on a paper towel. Cut slices into 1/2" cubes.

3. Combine remaining ingredients in a bowl. Add the tofu and stir to coat. Leave to marinate for 5 min to overnight. Don't worry if the tofu doesn't seem to be absorbing much of the liquid; it will all get absorbed during baking.

4. Spread cubes on lightly oiled baking sheet or 9x9" baking pan. Pour marinade over top. Bake for about 15 min, then remove and stir, turning tofu over. Bake for 15 min more. Continue to bake and stir periodically until done to your liking. Marinade should all be absorbed and the tofu should be turning golden-brown.

Tips & Variations

• There is a lot of room to experiment in this recipe, so find a sauce combination that works for you! Try different vinegars, honey or agave or sugar in place of maple syrup, different or additional herbs and spices - the possibilities are endless!

• Play with the texture, too: the tofu is quite tender straight from the oven, but toughens a little with time in the refrigerator. Less cooking time will probably keep it more on the soft side. I haven't yet, but I'm hoping to find a way to add a bit of broiling time at the end to try to get a crispier outer layer.