Crispy Baked Tofu with Italian Herbs
This delicious Crispy Baked Tofu with Italian Herbs is a wonderful way to add some protein to any meal. This is something that non-vegans will also love. It’s so flavorful and easy to make. I love to simply snack on it, as well!
The key to the dish is to push as much excess moisture out of the tofu as possible. While the oven is preheating, wrap the tofu in an absorbent towel and place something heavy on top and press out the moisture for at least 15 minutes. Then crumble the tofu.
To make the sauce, whisk the soy sauce, olive oil, balsamic vinegar, tomato paste, garlic and herbs together and pour over the tofu.
Spread the tofu on a parchment-lined baking sheet and bake for 30-35 minutes, flipping the tofu halfway through.
The tofu should be a little firm with crispy edges.
Enjoy with Sheet Pan Ratatouille over pasta!
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Crispy Baked Tofu with Italian Herbs
Makes: 4 servings
Prep Time: 20 minutes
Bake Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 1 (14-ounce) package extra-firm tofu
- 1 & 1/2 tbsp tamari or soy sauce
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 & 1/2 tbsp tomato paste
- 4-5 small cloves garlic, crushed or minced
- 2 tsp dried basil
- 1 & 1/2 tsp dried oregano
- 3/4 tsp dried thyme
- 1/4 tsp sea salt (omit if using soy sauce)
Instructions
Preheat the oven to 425°F 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.
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.
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