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  • Michelle

Baked tofu

So as many of you know, I have a list of food intolerances as long as my arm, and soy is on that list, but it was suggested by my doctor that I should try tofu for my peri-menopause and that many people who can’t eat soy can eat tofu…. It seems to me that I have heard that before, many people who can’t eat dairy can eat cheddar cheese…..many people who can’t eat wheat can eat wheaten sourdough….

Well, it turns out that if that is true, and I have my doubts, I most certainly am not one of the people who cannot eat soy but can eat tofu. After a most unpleasant night glued to my asthma inhaler clutching my poor aching ribs with my poor little hands that had twisted into bird claws I can now say with absolute conviction I CANNOT EAT SOY!

That said, the baked tofu was very nice, so I am popping the recipe in here so you can enjoy it if you want to, also served with homemade potato salad and a tossed salad from the garden.


1 packet of firm tofu

1 tablespoon soy sauce or coconut aminos

1 teaspoon kecap mains (sweet soy)

1 teaspoon olive oil

Juice of one lemon.

Combine all of the marinade ingredients in a container

Cut the tofu into slices about one centimetre thick, sit them on a double layer of paper towel, press down lightly with a second double layer of paper towel to sop up any moisture. Lay them in the marinade, leave five minutes, turn them over, leave five minutes again. Lay onto a lined baking tray, bake in a very hot oven (210 degrees C), turning over every five minutes until golden brown.

That’s it, easy peasy, and very nice indeed.


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