This baked Italian herb tofu makes the perfect filler for sandwiches and wraps or a light dinner served with all kinds of salads. It’s my new favourite flavoured tofu and I’ve been whipping up a batch on Sunday afternoons so I have delicious lunch ready for the work week ahead. I recommend you give it a try too!
This recipe is slightly tweaked from Oh My Veggies
- 500g firm tofu
- 2tbs tamari (or soy sauce)
- 1tbs olive oil
- 1tbs water
- 1tsp red wine vinegar
- 1 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Preheat oven to 200C
- Slice the tofu into batons
- Whisk together all the marinade ingredients and pour over the tofu in a baking dish
- Leave for 15 minutes then turn the tofu, leaving for a further 15 minutes
- Bake for 30-40 minutes depending on how chewy you like your tofu, turning once
For the best baked tofu you really should press the tofu prior to marinating as it removes all the excess liquid and allows the tofu to absorb so much more flavour. The easiest way to press tofu is to cut it into your batons then pop it on some paper towels or a clean tea towel, then cover with more paper towels and then put a chopping board or plate on top. Weigh this down with some other heavy items (canned goods is an excellent option) and leave for 30 minutes or so, changing the paper towel if need be. It seriously makes a huge difference, and I do it whenever I am going to either bake or crispy fry tofu. It might add a little extra time to your cook but it’s so worth it!
I’ve been adding this delicious baked Italian herb tofu in a wrap with fresh spinach and whatever other veggies I have on hand and I’m a pretty happy camper come lunch time!