Maple-Baked Tofu Hash

Tofu can get a real bad rep- I always hear about how tofu ‘doesn’t taste of anything’; and that’s right, it really bloody doesn’t. That’s why you marinate that shit, bake it, fry it, get creative with it. Tofu is the shape-shifting, socially-conforming, i’ll-be-whatever-you-want-me-to-be of the food world. What’s not to love?

Now I used to eat a lot of corned beef hash as a kid, and that was cool and all, but I’m all about that ‘no animal products’ life now, so in a bid to reintroduce the humble hash, I vegan’ed the heck out of it. Enjoy.


1/2 Block Firm Tofu (or 198g to be precise, I use Cauldron Foods tofu)
180g New Potatoes (drained weight)
1 Medium Yellow Onion
80g Spring Onions
1tbsp Maple Syrup
20ml Light Soy Sauce
1/2tsp Garlic Powder
1tsp Sage
1tsp Paprika
1tsp Coriander
1/2tsp Chilli Powder
20ml Sesame Oil
5 Sprays Oil (standard 2 calories per spray bottle)


1. Preheat your oven to 230°C, and line a baking tray with foil. Use the spray oil to create a light coating over the foil, to stop your tofu sticking when you bake it.

2. Press that tofu. If you don’t, it won’t take any of the flavour when you marinade it. If you have a tofu press, you know what to do. If not, wrap it in a kitchen towel, and put something heavy on top of it. Leave to drain for 20 minutes.

3. Whilst your tofu is being pressed, make your marinade. Mix your soy sauce, garlic powder and maple syrup in a small bowl, with about 50ml of water. Set aside.

4. Dice your yellow onion and put it in a frying pan over a low heat, with about 5ml of your sesame oil. You want to cook your onions reeeeal slow. Drain and quarter your potatoes, and add them to the pan, with another 5ml of sesame oil. Chop your spring onions and set aside.

5. Once your tofu is pressed, cut it into slices about half an inch thick, about 2.5-3 inches long. Stick them in your marinade, as many as you can fit at a time, leave for a few minutes each. Keep stirring those onions and potatoes.

6. Once marinated, lay out the tofu on the foil lined sheet, and put in the oven. You’ll want to bake it for 9 minutes on one side, flip it over, and bake it for 9 on the other side. That way it goes firm and slightly crisp on the edges.

7. Add your spring onions to the pan, stir occasionally. at this point your potatoes should be going a golden-brown colour.

8. Once your tofu is baked, allow to cool for a couple of minutes. While you do this, add your paprika, chilli powder, coriander and sage to the pan. Then cut your tofu into smaller chunks (if desired) and throw into the pan with the final 10ml of sesame oil. Should look a little like this:


Whack the heat up to medium, stir about for a few more minutes, and serve. Serves 2, so you can tofu with your to-friend (i’m not sorry for that one.)

Per Serving:

343 Calories
16.2g Protein
17.3g Fat
33.2g Carbs


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