Tofu

Baked marinated tofu Tofu is the protein that gets better for a day in a marinade, which makes it a natural Sunday job. Use extra-firm, squeeze or press out the water for about 15 minutes, soak it in soy, garlic, ginger and a little maple or honey, then bake the cubes until the edges turn chewy. Baked tofu keeps for up to four days in an airtight container and works cold or hot: straight into a noodle salad or rice bowl at lunch, tossed into a stir-fry at dinner, or tucked into a wrap with slaw and tahini sauce. A few minutes in an air fryer or a hot skillet brings back most of the crisp edges the fridge softens.