Pictured above is the magical tofu press I’ve spoken so highly about over the past few weeks. It’s convenient, compact, and saves a boat load of wasted paper towels. No more water soaked cookbooks, spills in the fridge, or partially pressed tofu.
I. Am. In. Love.
The only downside of pressed tofu is the foresight required as it takes a few hours to get it right. It’s easiest for me to stick it in the fridge overnight.
I sliced the pressed block in half, rubbed with olive oil, and then sprinkled with garlic salt.
Then I put it in a 450 degree oven for 45ish minutes.
After it was crispy on the outside, I topped with chopped spinach, marinara, garlic powder, red pepper flakes, and mozzarella Daiya. I baked for another 10 minutes, until the Daiya was melted.
This dish reminded me of a cross between pizza and eggplant parmesan, a combination that I eagerly embraced.
