Someone at our last potluck mentioned that no one ever brings tofu, so I wanted to include a tofu dish in my list of recommendations this week. There are lots of great baked tofu marinades out there, but this is one of our favorites.
SUGGESTION #8: Baked Tofu with Italian Herbs
This is a recipe I found online some years ago, and I have been tweaking it to perfection ever since!
- 1 (15-ounce) package extra-firm tofu, cut into cubes or columns2 tbsp. tamari or Braggs
- 1/2 – 1 tbsp. olive oil
- 1- 1 1/2 tbsp. water (add the extra 1/2 if you cut down the oil)
- 1 tsp balsamic vinegar
- 1 clove garlic, finely minced
- 3/4 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- black pepper to taste
- preheat oven to 375 F
- cut up the tofu and place it in a small baking dish.
- whisk together all the ingredients in a small bowl, and pour over the tofu. Toss.
- let sit, covered, for 10 minutes, flip the slices and let sit for another 10 minutes.
- toss everything once more and place it in the oven for about 30 minutes, stirring occasionally. The tofu will be done when it is crisp on the outside and most of the liquid is gone.
- this recipe can easily be doubled
- to make even crispier tofu, remove it from the baking dish and place it on a baking sheet covered in parchment paper to cook. This makes it drier and chewier – which is a nice texture as well;
- this tofu is great on salads, as a side, and also in sandwiches/wraps.
why it’s good for you:
- one of the things I really like about this marinade is that it uses minimal oil
- tofu is a good source of protein, iron, magnesium, phosphorus, copper and selenium, and a very good source of calcium and manganese