Servings: 4
Ingredients
- olive oil spritzer or olive oil and paper towel
- 1 tsp smoked paprika
- ¾ tsp paprika
- ½ tsp cumin
- ¼ - ½ tsp chili powder
- 1 tsp garlic powder
- ¼ - ½ tsp Himalayan pink sea salt
- ¼ tsp ground black pepper
- 1 Tbsp olive oil
- 16 oz extra firm tofu drained, patted dry, torn into bite size pieces
- 3 each scallions chopped
- ¼ cup Betr BBQ Sauce (optional at Level 2)
Instructions
- Preheat oven to 425° f. Spritz a jelly roll pan (rimmed baking sheet) with olive oil. Alternatively, use a paper towel to wipe a light coat of olive oil on the inside of the pan. Avid using commercial olive oil sprays as they are often full of other ingredients or substances.
- In a large bowl, combine all spices. Slowly whisk in the 1 Tbsp of olive oil until well combined. Gently toss tofu pieces in the mixture until they are evenly covered.
- Arrange tofu pieces in a single layer on the baking sheet.
- Roast tofu in the oven for 30 to 35 minutes, stirring every 10 minutes, until the tofu is crispy around the edges.
- Serve sprinkled with chopped scallions, or toss with ¼ cup Betr Vegan BBQ Sauce
Notes
Tearing the tofu as opposed to cutting it leaves the edges of the pieces uneven, allowing for additional crispiness when baking. The lack of uniformity also lends a visual appeal, not to mention that it is just seems faster than cutting.
Tried this recipe?Mention @betr_health or tag #betrmeals
Really terrific! I did this without the BBQ sauce. Served it over quinoa (prepared with vegetable broth) and veggies sauteed in tiny bit of grapeseed oil, supplemented by veggie broth. I did leeks, garlic, red chard, and Napa cabbage. A scrumptious, no-compromise vegetarian dinner.