Tenderloin Recipe

Tofu: Extra firm tofu is essential for this recipe as it holds its shape and texture well during cooking.

Soy sauce: Adds a salty, umami flavor to the marinade, enhancing the overall taste of the tofu.

Olive oil: Helps to coat the tofu and aids in achieving a crispy texture when baked.

Garlic powder: Provides a concentrated garlic flavor without the moisture of fresh garlic.

Onion powder: Adds a sweet and savory onion flavor to the marinade.

Smoked paprika: Gives the tofu a smoky, slightly spicy flavor that enhances the overall dish.

Black pepper: Adds a touch of heat and enhances the other flavors in the marinade.

When pressing tofu, use a tofu press or place the tofu block between two plates with a heavy object on top. This helps remove excess moisture, allowing the tofu to absorb the marinade better and achieve a firmer texture when baked.

• extra firm tofu - Substitute with seitan: Seitan has a chewy texture similar to meat and absorbs flavors well, making it a great alternative to tofu.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in cooking.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and robust flavor that can enhance the dish more than onion powder.

• smoked paprika - Substitute with regular paprika and liquid smoke: Combining regular paprika with a few drops of liquid smoke can mimic the smoky flavor of smoked paprika.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a substitute if you want a less pungent taste.

• Allow the tofu tenderloins to cool completely at room temperature before storing. This helps maintain their texture and prevents condensation from making them soggy.

• Transfer the cooled tofu strips into an airtight container. If you need to stack them, place a piece of parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator. The tofu tenderloins will stay fresh for up to 4-5 days.

• For freezing, place the cooled tofu strips on a baking sheet lined with parchment paper, ensuring they are not touching. Freeze them for about 1-2 hours until they are solid.

• Once frozen, transfer the tofu tenderloins into a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 2 months.

• To reheat, preheat your oven to 350°F (175°C). Place the frozen tofu strips on a baking tray lined with parchment paper and bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat the tofu tenderloins in a skillet over medium heat with a small amount of olive oil. Cook for about 5-7 minutes, flipping occasionally, until they are warmed through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover tofu tenderloins on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or your preferred cooking oil.
  3. Place the tofu tenderloins in the skillet and cook for 3-5 minutes on each side, until heated through and slightly crispy.

• Microwave Method:

  1. Place the tofu tenderloins on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tofu tenderloins in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating and crispiness.

• Oven: Used to bake the tofu strips at a consistent temperature of 375°F (190°C) to achieve a golden and crispy texture.

• Knife: Essential for slicing the tofu into thick strips resembling tenderloins.

• Mixing bowl: Used to combine the soy sauce, olive oil, garlic powder, onion powder, smoked paprika, and black pepper to create the marinade.

• Baking tray: Holds the tofu strips while they bake in the oven.

• Parchment paper: Lines the baking tray to prevent the tofu from sticking and to make cleanup easier.

• Measuring spoons: Used to measure out the precise amounts of soy sauce, olive oil, garlic powder, onion powder, smoked paprika, and black pepper.

• Tongs: Useful for flipping the tofu strips halfway through the baking process to ensure even cooking.

Prepare the marinade in advance: Mix the soy sauce, olive oil, garlic powder, onion powder, smoked paprika, and black pepper ahead of time and store in the fridge.

Use pre-pressed tofu: Buy pre-pressed tofu to skip the draining and pressing step.

Slice uniformly: Cut the tofu into even strips to ensure they cook evenly and at the same time.

Marinate in a bag: Place the tofu and marinade in a resealable bag for easy coating and cleanup.

Line the tray: Use parchment paper to line the baking tray for quick cleanup.