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It’s a vegetarian recipe dream come true! Marinated in balsamic vinegar, garlic, and herbs, this tofu bursts with flavor. Eat it as a snack or serve it over brown rice with a side salad and Parmesan shavings.
In college, I became a vegetarian. It started on principle. I didn’t want to eat meat from Confined Animal Feeding Operations (CAFOs) for many reasons, and I couldn’t afford grass-fed, humanely raised meat. So I stopped eating it.
At first, it was jarring. A wrap without chicken? No burgers? But then I discovered the health food co-op in the basem*nt of the student union. And with it, tofu. And so, the era of tofu-scrambled “eggs” and Thanksgiving Tofurkeys began.
For an Italian girl raised on beef tongue with “green sauce,” this was quite the stretch for my mother. So when I came up with this recipe for Italian Baked Tofu, and she approved it, I felt like I won the jackpot.
Though I’m no longer vegetarian, this recipe has remained a staple in our home. On nights when I don’t prepare meat – which I now source from local farmers committed to humanely and pasture-raised livestock – I whip this up and serve it alongside rice and steamed vegetables or salad.
Why You’ll Love This Crispy Italian Baked Tofu
- Vegetarian, vegan, and gluten-free
- No cornstarch or frying
- Plenty of room for ingredient customization
- Lots of texture and Italian flavor
Tips for Making Crispy Tofu
- Use extra-firm tofu. It has less water than any other tofu option out there.
- Squeeze out extra water. Moisture is the enemy of crisp and crunch. Slice the tofu into ½-inch slabs or cubes. Sandwich them between dishcloths or paper towels, then press them to extract the moisture by placing something heavy on top. This can be a cast iron pan or two, or a pot filled with water.
- Bake or fry the tofu. There are pros to both methods, but baking the tofu uses less oil and makes less of a mess. Frying in a skillet with oil will nicely brown the tofu. Whichever option you choose, it will be delicious.
Crispy Italian Baked Tofu
Balsamic vinegar is the real flavor maker in this recipe. I recommend splurging on high-quality Italian balsamic vinegar. But if you don’t want to break the bank, I LOVE this affordable brand
.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
Ingredients
Scale
Ingredients
- 1 (14 to 16 ounce) block of extra firm tofu
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 tablespoon honey
- 1 tablespoon finely chopped rosemary or 1/4 teaspoon dried
- 1 tablespoon finely chopped thyme or 1/4 teaspoon dried
- 1 to 2 garlic cloves, grated or 1/4 teaspoon garlic powder
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
garnish:
- Fresh basil
- Grated Parmesan
Instructions
- Spread the tofu slices on a kitchen towel. Cover with a second kitchen towel. Place a baking sheet on top and weigh it down with a heavy object, like a cast-iron skillet or filled tea kettle. Let sit for at lease 30 minutes to 1 hour, allowing the tofu to release excess liquid.
- Meanwhile, in a shallow dish, whisk the remaining ingredients.
- Transfer the pressed tofu to the sauce and gently turn to coat the tofu evenly. Cover and allow the tofu to marinate in the sauce for 30 minutes, flipping halfway through.
- Move the oven rack to the middle rung and preheat the oven to 350F.
- Evenly arrange the tofu on a parchment-lined baking sheet. Save the extra marinade to drizzle over your rice and veggies!
- Bake the tofu for 15 minutes. Then raise the oven temperature to 450F and cook for 10-15 minutes. Until browned and crisp.
- Garnish with fresh basil and freshly grated Parmesan.
Notes
Box graters can be a pain, this Microplane
is my go-to for zesting citrus, grating garlic, and nutmeg, or shredding mountains of Parmesan cheese!
Nutrition
- Serving Size: 4
