Everyone, vegan or not, should have a baked tofu recipe in their repertoire. In fact, it’s one of the first things that I learned how to make and one of the first recipes I recommend to anyone who’s just beginning to cook vegan.
The recipe is simple, savory, and likely to become a regular in your cooking routine. Serve it with salad, over pasta, tucked into a pita pocket, or as a main dish.
Italian Baked Tofu
Makes 4 small servings or 2 large
1-14 oz. package of tofu
3/4 cups vegetable broth
3 tbsp. balsamic vinegar
2 tbsp. soy sauce (tamari for gluten-free)
3 cloves minced garlic
1 tsp. Italian Seasoning
Press your tofu for about 15 minutes. It’s important that you do this to achieve the right texture. Check out these tips on how to press tofu.
Cut the tofu into 1-inch cubes if serving with salad, pasta, or in a pita. If you’re going to serve this as your main “meat” dish, cut it into triangles by slicing the tofu into eighths. Then, cut each of the eight rectangles in half on the diagonal.
Mix the remaining ingredients together in a small bowl to make the marinade. Place the tofu in a medium dish or tupperware and cover with the marinade. Some pieces of tofu won’t be completely covered, but that’s okay. Just pour a little marinade on top before putting in the fridge. Marinate for 30+ minutes.
Preheat the oven to 375 degrees.
Spray a baking sheet with nonstick cooking spray. Transfer the tofu to the baking sheet and bake for 30 minutes. Then, broil for 3-5 minutes, watching the tofu closely so that it doesn’t burn.
*This recipe was inspired by the Basic Baked Tofu in Appetite for Reduction by Isa Chandra Moskowitz.