- 1 (10 or 14-ounce) extra-firm block tofu, drained and pressed
- ¼ cup soy sauce or tamari
- ¼ cup sesame oil or extra virgin olive oil + more to sauté
- ½ cup nutritional yeast + more if needed
- 1-2 teaspoons red pepper flakes
- Black pepper, to taste
- 1 onion, sliced thinly
- Salt, to taste
- 1-2 Tablespoons mirin (optional)
- Preheat oven to 375°. Grease a large baking pan (at least a 9” x 12”) with a little oil.
- Slice tofu lengthwise into 8-10 slabs. Set aside.
- Whisk together soy sauce, oil, nutritional yeast, red pepper flakes, and black pepper in a mixing bowl. Mix until combined – the sauce should be viscous and thick. Add more nutritional yeast if sauce is too watery.
- Dredge each tofu slab individually into the sauce – ensuring that both sides have been coated. Transfer to baking dish. Repeat with remaining tofu. Be sure to evenly space tofu in baking dish. Reserve remaining sauce.
- Bake in the oven for 30 minutes, flipping tofu halfway through – basting with sauce.
- While tofu is baking, heat a couple Tablespoons of oil in a sauté pan over medium heat. Add in onions and salt generously. Allow onions to slowly sauté – stirring occasionally for 15-20 minutes or until onions have completely softened. Add in mirin and sauté for another couple of minutes or until mirin has been absorbed. Turn off heat and set aside.
- Once tofu has baked, remove from oven and add in sautéed onions. Allow to cook for a few minutes. Serve with brown rice, a light salad or in a sandwich. You can also refrigerate and reheat for each meals throughout the week. Enjoy!