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!
serves 4
Ingredients
- 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)
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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.
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Crumble the tofu into pieces less than 1/2-inch in size and arrange them on the parchment-lined baking sheet.
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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.
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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.
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Enjoy warm or at room temperature. This tofu is the perfect protein boost for wraps, risotto, polenta, creamy pink pasta, pasta arrabiata, on pizza or paired with roasted vegetables.
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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.
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