Italian herb crispy baked tofu (minimalist baker)
Crispy tofu that tastes like pizza, so crispy and flavour-packed that you can’t stop eating it – even tofu haters admit it’s good. A simple, endlessly versatile protein-packed topping for polenta, pasta, wraps, and beyond! Vegan, gluten-free, and bursting with herby goodness!
- 1 (14-oz.) package extra-firm tofu
- 1 ½ Tbsp tamari (or soy sauce // ensure gluten-free as needed)
- 3 Tbsp olive oil
- 3 Tbsp balsamic vinegar (NOT glaze)
- 1 ½ Tab tomato paste
- 4-5 small cloves garlic, crushed or minced (4-5 cloves yield ~2 tsp crushed)
- 2 tsp dried basil
- 1 ½ tsp dried oregano
- 3/4 tsp dried thyme
- 1/4 tsp sea salt (omit if using soy sauce)
Preheat the oven to 425 F (218 C) 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. Alternatively, use a tofu press.
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.
Leftovers keep in a sealed container in fridge for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy.