Meaty Hasselback Tofu — A Plant-Based Showstopper

If you’ve ever thought tofu was boring, think again. This Hasselback Tofu is smoky, juicy, and irresistibly charred — and yes, 100% vegan

Hasselback Tofu: A richly seasoned, crispy tofu block elegantly sliced and served atop creamy mashed potatoes.

Inspired by the classic Hasselback potato technique, this recipe transforms tofu into a meaty centrepiece perfect for dinner parties, holidays, or just when you want to impress yourself. 😉

I’ve served it with creamy mashed potatoes, a rich mushroom-thyme gravy, and roasted carrots, but it’s super versatile. And the best part? It looks impressive, but it’s surprisingly easy to make.

🍴 Why it works for chefs & operators

✅ Cost-Effective Protein

Tofu is significantly more affordable than meat, yet it delivers on texture, versatility, and flavour when prepared well. It's a high-margin, plant-based main that helps balance rising food costs without compromising guest satisfaction.

🔥 Visually Impressive, Low Effort

The Hasselback slicing technique creates a high-impact presentation with minimal skill required. It looks gourmet but is easy to teach and replicate across kitchen teams.

⏱️ Prep-Friendly & Scalable

Tofu can be pre-sliced, marinated in batches, and held refrigerated until service. It’s ideal for banquets, à la carte, and buffets — and it holds well under heat lamps or plated service.

🌿 Inclusive & Allergen-Friendly

This dish is naturally vegan, dairy-free, and nut-free — making it suitable for a wide range of dietary requirements. No need for special modifications during service, which keeps operations smooth.

💡 Menu Innovation Without Reinvention

It fits seamlessly into Western, fusion, or plant-forward menus — and can be customised with local sauces, glazes, or sides to reflect your brand’s flavour profile.

Meaty Hasselback Tofu

• 🌱 Ingredients (Serves 2)

  For the tofu:

  • 2 blocks firm tofu (pressed for at least 20 minutes)

  • 1 tbsp neutral oil for brushing

  For the marinade:

  • 3 tbsp soy sauce

  • 2 tbsp olive oil

  • 2 tbsp BBQ sauce (your favourite kind – smoky, sweet, or spicy)

  • 1 tbsp tomato paste

  • 1 tsp maple syrup

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • ½ tsp dried thyme

  • Optional: ½ tsp mustard, a dash of liquid smoke, pinch of chili flakes

Directions

Step 1: Slice it — without slicing throughPlace two chopsticks (or wooden spoons) on either side of the tofu block. Carefully make vertical cuts across the top of the tofu — about ½ cm apart — stopping when your knife hits the chopsticks. This gives you deep, even slits without cutting all the way through. These slits are what allow the marinade to soak deep into the tofu.

Step 2: MarinateIn a bowl, whisk together all marinade ingredients. Place the tofu in a dish and coat it generously with the marinade, ensuring it gets deep into the cuts. Let it sit for at least 1 hour — overnight is even better for deeper flavour.

Step 3: BakePreheat your oven to 200°C (390°F). Place the marinated tofu on a lined baking tray or dish, brush with a bit more oil or leftover marinade, and bake for 35–40 minutes. Halfway through, baste the tofu again to keep it juicy and glossy. You're looking for caramelised edges and a rich, sticky finish.

1. 🥔 Serving Suggestions

   Serve it on a bed of mashed potatoes with:

   • Mushroom-thyme gravy

   • Charred or roasted carrots

   • A drizzle of extra glaze or BBQ sauce

   Happy Cooking 👩‍🍳👩‍🍳👩‍🍳

Anna proudly presents her expertly crafted meaty hasselback tofu, perfectly seasoned and ready to enjoy.