Crispy Italian Baked Tofu

three yellow plates with arugula, brown rice, and Crispy Italian Baked Tofu, on a purple table cloth.

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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.




  • 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


  • Fresh basil
  • Grated Parmesan



Box graters can be a pain, this Microplane is my go-to for zesting citrus, grating garlic, and nutmeg, or shredding mountains of Parmesan cheese!