double soybeans!!

So simple and easy, and protein-heavy! If you’re bored of tofu, add miso, which is fermented soybeans, as a glaze. I used a silicone brush to add the glaze, but maybe next time I’ll thin out the glaze the dip the tofu in for a smoother finish.

I also added Everything but the Bagel seasoning, but it was actually overpowered by the miso. It made the tofu slabs look great, but didn’t add a significant amount of flavor. Maybe next time I’ll just add some sesame seeds instead of the whole seasoning mixture.


  • 1 block of tofu


  1. Cut the tofu into slabs, about 16 pieces.

sustainable cooking and baking

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