Crispy Baked Tofu with Italian Herbs
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 (~1/2-cup servings)
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Calories
225 kcal
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Course
Main Course
Crispy Baked Tofu with Italian Herbs
Description
This recipe begins by pressing extra-firm tofu to remove excess moisture, then crumbling it into small pieces to ensure even baking and absorption of flavors. The tofu is coated in a mixture of tamari (or soy sauce), olive oil, balsamic vinegar, tomato paste, minced garlic, dried basil, oregano, thyme, and salt (adjusted if soy sauce is salty) to create a bright, herbaceous marinade.
Baked in a hot oven on parchment paper, the tofu develops a slightly firm, golden exterior with crispy edges, contrasting with a soft interior. This makes it suitable as a protein boost for various dishes such as wraps, risotto, polenta, tomato-based pasta, pizza, or roasted vegetables.
The recipe suggests enjoying the tofu warm or at room temperature. Leftovers can be stored refrigerated for several days or frozen for longer keeping. Prep time accounts for pressing the tofu, and nutrition info is approximate.
Ingredients
- 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 4-5 cloves yield ~2 tsp crushed, crushed or minced
- 2 tsp basil dried
- 1 ½ tsp oregano dried
- 3/4 tsp thyme dried
- 1/4 tsp salt omit if using soy sauce, sea salt
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
- Press the tofu well before crumbling to ensure it crisps up better during baking.
- This tofu works well as a protein addition to wraps, risottos, pastas, pizzas, or alongside roasted vegetables.
- Store leftover tofu in a sealed container in the refrigerator for up to 3-4 days or freeze if needed.
- Prep time includes pressing the tofu to remove moisture for better texture.
- Nutrition information provided is estimated and may vary based on specific ingredients used.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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