Balsamic Tofu
This roasted balsamic tofu is crispy, fragrant, and savory. It makes the perfect, easy plant-based protein to throw on a salad or serve as an entree with a few side dishes.
Servings 4 people
Ingredients
- 1 14oz block extra-firm tofu pressed and cut into ~1" cubes
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 tbsp lemon juice
- 1 tsp ground black pepper
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with silicone baking mat, parchment paper, or foil.
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic, lemon juice, ground black pepper, dried rosemary, and dried thyme to make a marinade.
- Marinate tofu in an airtight glass container in the refrigerator for 30-60 minutes.
- Spread marinated tofu evenly onto prepared baking sheet and roast in oven for 20-30 minutes, or until tofu is crispy on the outside. Flip halfway through for even browning. Reserve extra marinade for dipping roasted tofu in, if desired.
Notes
- Store leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- For best results, reheat leftovers in a nonstick pan on the stove for 1-2 minutes per side on medium-low heat.
- Mix it up by trying orange, lime, or your favorite citrus juice instead of lemon juice.
- Make sure your tofu is well pressed, or it won't get crispy! Drain the tofu, wrap in several layers of clean towel or paper towels, place a cutting board or other flat object on top, and allow to sit for at least 10 minutes.