Not to be confused with the eponymous Filipino dish, this tofu recipe is inspired by the ubiquitous (and now infamous) Goya Adobo seasoning. It’s great in a burrito bowl or in tacos. Feel free to change up the seasonings with what you have and like.
- 1 block extra firm tofu
- 2 tablespoons neutral oil such as avocado or canola
- 2 tablespoons cornstarch
Generous spices to taste
- Smoked paprika
- Ground cumin
- Kosher salt
- Freshly cracked black pepper
- Garlic powder
- Preheat the oven to 400° F (convection if you have it). Press your tofu (it's super easy to do if you don't know how - just google it) for about 10 minutes -- it doesn't have to be the MOST dry.
- Dry off the tofu and crumble into irregular pieces.
- Mix in with the oil, cornstarch and spices, and spread out onto a large baking sheet.
- Bake in the oven about 20 minutes, or until crispy. If desired, leave the tofu in the warm oven turned off for an additional 10 minutes (for extra crisp!)
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.