In this video I’m sharing one of my favorite “make it once, eat it all week” basics: a super simple baked tofu that turns out golden and crispy. I walk you through the exact ingredients I keep on hand—soy sauce (or tamari/coconut aminos), a little toasted sesame oil, a neutral oil, maple syrup, and optional garlic/onion powder. It’s the kind of cozy, low-effort recipe I reach for when I just need a reliable protein for salads, wraps, and rice bowls without overthinking it. I start by whisking up the marinade in any bowl with a lid, then pressing the tofu, cubing it, and letting it soak (overnight is ideal, but even 30 minutes works—unless you’re having an “impatient day” like me). For the crispy outer layer, I use equal parts arrowroot powder (or cornstarch) and nutritional yeast, and I like shaking everything in lightweight meal prep containers because it’s fast and kind of fun. Then it’s straight into the oven (or air fryer if you have one), and once it cools, it stores beautifully in the fridge for several days—simple, flexible, and perfect for minimalist meal prep.