Baked Balsamic Tofu
This marinated and baked tofu recipe is my favorite way to enjoy tofu – crispy outside, tender inside, and layered with flavor. Eat it on its own as a snack, add it to salads or mix with whole grains. Tofu is typically found in the refrigerated section of grocery stores, either in the produce section, near the cheese section, or in the health food area.
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Servings: 4 servings
Ingredients
- 16 ounce package extra firm tofu drained and patted dry, cut into 1-inch cubes
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons low sodium soy sauce or gluten free tamari
- 3 cloves garlic grated
- 2 teaspoons maple syrup
- Zest of 1 lemon
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 1/4 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Optional: ¼ teaspoon red pepper flakes
Instructions
- In a bowl or resealable gallon bag, whisk together oil, vinegar, soy sauce, garlic, maple syrup, zest, basil, oregano, thyme, sage, salt, and pepper. Add tofu and mix gently. Place in refrigerator and marinate 30 minutes up to overnight.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Place marinated tofu on the baking sheet in a single layer. Bake for 20 to 30 minutes, turning over halfway through, until slightly crispy on the outside and tender on the inside