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Epicurious

Bouillon-Baked Tofu

Baked tofu on a sheet tray
Photograph by Travis Rainey, food styling by Sean Dooley, prop styling by Emma Ringness

The porous texture of firm tofu absorbs a thick marinade featuring vegetable bouillon paste, seasoning it both inside and out. Aided by some well-chosen spices, the flavor of this baked tofu makes it good enough to eat on its own. Make a double batch so you have some on hand through the week—the final baked tofu takes well to being simmered in a sauce, scattered over a salad, or stir-fried with vegetables.

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