About the Recipe
An herbaceous, endlessly versatile and protein-packed topping for salad, pasta, wraps, and more.
14 oz tofu
2 Tbs tamari
3 Tbs balsamic vinegar
2 Tbs tomato paste
5 garlic cloves
2 tsp dried basil
1 1/2 tsp dried oregano
3/4 tsp dried thyme
Preheat the oven to 425 F and line a baking sheet with parchment paper
Cube tofu and pat dry
Arrange tofu pieces on the parchment-lined baking sheet.
In a small bowl, whisk the remaining ingredients (tamari, 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.
Enjoy warm or at room temperature. This tofu is the perfect protein boost for wraps, risotto, polenta or on pizza or paired with roasted vegetables.
Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F for 5-10 minutes until warm and crispy.