A must-have recipe for all vegans!
Preheat the oven to 425 degrees Fahrenheit and line a baking tray.
Press the tofu – put it on a flat surface with a kitchen towel on top and underneath, and then stack heavy books on top. The aim is to squeeze some of the moisture out, not squash it flat. Press it for at least 15 mins, longer, if possible. This helps it crisp up when cooking.
Cut the pressed tofu into cubes – it’s up to you how big, but I would recommend about 1×1 inch cubes.
In a large bowl mix together the soy sauce, mustard, olive oil, vegetable stock, and garlic powder.
Add the tofu and ensure it’s well coated. Marinate for at least one hour (the longer, the better) and stir occasionally.
Place the marinated tofu in a single layer on the baking sheet and place the tofu in the oven. After 15 minutes, turn over and add some extra marinade. Cook for another 15 minutes.
Take out of the oven once nicely browned.
You can either eat it right away in a salad, stir-fry, or pasta dish or keep it refrigerated and use it within the next 5 days.