Crispy Baked Tofu with Italian Herbs

Name: Crispy Baked Tofu with Italian Herbs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 (~1/2-cup servings)
Ingredients: 1 (14-oz.) package extra-firm tofu; 1 ½ Tbsp tamari; 3 Tbsp olive oil; 3 Tbsp balsamic vinegar; 1 ½ Tbsp tomato paste; 4-5 small cloves garlic, crushed or minced; 2 tsp dried basil; 1 ½ tsp dried oregano; 3/4 tsp dried thyme; 1/4 tsp sea salt

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 (~1/2-cup servings)
Calories
225 kcal
Course
Main Course
Cuisine
Italian, Vegan

Crispy Baked Tofu with Italian Herbs

Valerie Marks

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Crispy tofu that tastes like pizza! A simple, endlessly versatile, and protein-packed topping for polenta, pasta, wraps, and beyond! Vegan, gluten-free, and bursting with herby goodness!

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Ingredients

Servings

1 (14-oz.) package extra-firm tofu
1 ½ Tbsp tamari (or soy sauce // ensure gluten-free as needed)
3 Tbsp olive oil
3 Tbsp balsamic vinegar (NOT glaze)
1 ½ Tbsp tomato paste
4-5 small cloves garlic, crushed or minced (4-5 cloves yield ~2 tsp crushed)
2 tsp dried basil
1 ½ tsp dried oregano
3/4 tsp dried thyme
1/4 tsp sea salt (omit if using soy sauce)

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Instructions

Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.
Crumble the tofu into pieces less than 1/2-inch in size and arrange them on the parchment-lined baking sheet.
In a small bowl, whisk the remaining ingredients (tamari, olive oil, balsamic vinegar, tomato paste, garlic, basil, oregano, thyme, and salt). Pour over the tofu and toss to coat.
Bake for 20 minutes, flip with a spatula, and bake for another 10-15 minutes or until the tofu is a little firm and golden with crispy edges.
Enjoy warm or at room temperature. This tofu is the perfect protein boost for wraps, risotto, polenta, creamy pink pasta, pasta arrabiata, or on pizza or paired with roasted vegetables.
Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy.

Notes

*Prep time includes pressing tofu. *Nutrition information is a rough estimate.

Nutrition Information

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Serving 1serving Calories 225 (11%) Carbohydrates 6.7g (2%) Protein 14.5g (29%) Fat 17.2g (26%) Saturated Fat 2.6g (13%) Polyunsaturated Fat 4.6g Monounsaturated Fat 9.1g Trans Fat 0g Cholesterol 0mg (0%) Sodium 536mg (22%) Potassium 288mg (8%) Fiber 1.3g (5%) Sugar 3.6g (7%) Vitamin A 109IU (2%) Vitamin C 2mg (2%) Calcium 401mg (40%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 4(~1/2-cup servings)

Amount Per Serving

Calories 225 kcal

% Daily Value*

Serving	1serving
Calories	225	11%
Carbohydrates	6.7g	2%
Protein	14.5g	29%
Fat	17.2g	26%
Saturated Fat	2.6g	13%
Polyunsaturated Fat	4.6g	27%
Monounsaturated Fat	9.1g	46%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	536mg	22%
Potassium	288mg	6%
Fiber	1.3g	5%
Sugar	3.6g	7%
Vitamin A	109IU	2%
Vitamin C	2mg	2%
Calcium	401mg	40%
Iron	3.9mg	22%