This dish I created at Whole Foods for our Health Starts Here program featuring dishes with no oil and little to no salt. I find that when you bake tofu extra long it takes on the characteristics of fried tofu. This dish is a MUCH healthier version of the classic fried and over soy sauced one you see many places. Its simplicity is the absolute best part besides the taste. I hope you enjoy this. We cannot keep this in stock when it is prepared.
1# Extra firm tofu, cut any way you like
1 Red pepper, Julienne cut
2 Scallions, cut on bias
2T Coconut aminos or Braggs aminos( Braggs has a little more sodium)
1-2 T Black sesame seeds
Bake the tofu with no oil on parchment paper at 350 for 20 min. It will look as if they are going to explode. If they dont puff up and look like an imminent explosion, let them go until they are puffed and ready to pop. Remove from the oven and carefully turn each piece over to avoid sticking as they sit. Cut the pepper and scallion. Mix all ingredients in a bowl while tofu is still hot / warm. Toss to coat all pieces and veggies with aminos and seeds. Serve warm or cold. ENJOY!!!
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