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Baked Garlic Tofu
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  2. Squeeze excess liquid from tofu and wrap in a thick dish towel. Place something heavy on top. Allow at least 10 minutes for the tofu to dry out as much as possible.
  3. Cut tofu into small chunks. Smaller chunks will be more flavorful and chewier than large chunks. Place in a medium size bowl.
  4. Add tamari, vinegar, coconut aminos and garlic to blender. Blend on high until frothy and smooth. Pour mixture over tofu chunks and stir. Allow mixture to sit for a few minutes, stirring periodically to maximize the absorption of the marinade. Transfer to baking sheet.
  5. Bake for 45 minutes, stirring every 10-15 minutes so that tofu cooks evenly.
Cauliflower Crust Pizza

Cauliflower crust pizza sounds like a concept better left unexplored. I’ll admit it. But when a friend made it for our family, it had a flavor that was unexpectedly remarkable. Cauliflower crust stands alone before you even add the “pizza”. But it was messy; breaking apart into gooey delicious chunks.

I researched tons of cauliflower crust pizza recipes, and they presented several challenges. They require egg and cheese. I tried substituting flax seed and vegan cheese; and was able to reproduce the flavor and texture. But the crust wasn’t something you could pick up with your hands. It was delicious and worth the effort, but I kept playing with it, eventually adding a gluten free baking mix.

I’d like to say the 3rd time was the charm, but I stopped counting after ten. But what I can say is that the hard work payed off, and I’ve got two variations of OUTSTANDING cauliflower pizza crust. Bon Appetite!

I cook everything to scale for an army, so feel free to cut this recipe in half. OR,  freeze what you don’t use for easy access to future fast food.