Crispy Italian Baked Tofu
Balsamic vinegar is the real flavor maker in this recipe. I recommend splurging on high-quality Italian balsamic vinegar. But if you don’t want to break the bank, I LOVE this affordable brand
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
Ingredients
Scale
Ingredients
- 1 (14 to 16 ounce) block of extra firm tofu
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 tablespoon honey
- 1 tablespoon finely chopped rosemary or 1/4 teaspoon dried
- 1 tablespoon finely chopped thyme or 1/4 teaspoon dried
- 1 to 2 garlic cloves, grated or 1/4 teaspoon garlic powder
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
garnish:
- Fresh basil
- Grated Parmesan
Instructions
- Spread the tofu slices on a kitchen towel. Cover with a second kitchen towel. Place a baking sheet on top and weigh it down with a heavy object, like a cast-iron skillet or filled tea kettle. Let sit for at lease 30 minutes to 1 hour, allowing the tofu to release excess liquid.
- Meanwhile, in a shallow dish, whisk the remaining ingredients.
- Transfer the pressed tofu to the sauce and gently turn to coat the tofu evenly. Cover and allow the tofu to marinate in the sauce for 30 minutes, flipping halfway through.
- Move the oven rack to the middle rung and preheat the oven to 350F.
- Evenly arrange the tofu on a parchment-lined baking sheet. Save the extra marinade to drizzle over your rice and veggies!
- Bake the tofu for 15 minutes. Then raise the oven temperature to 450F and cook for 10-15 minutes. Until browned and crisp.
- Garnish with fresh basil and freshly grated Parmesan.
Notes
Box graters can be a pain, this Microplane
Nutrition
- Serving Size: 4
Find it online: https://emmafrisch.com/crispy-italian-baked-tofu/
