Tofu Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan can be less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickening agent, while flour is often cheaper.

Preheat the oven to 425°F (220°C).

Drain the tofu from its packaging and wrap it in a damp dish towel to absorb excess moisture.

Place a heavy object, like a cast iron pan, on top of the wrapped tofu to press it and remove more moisture.

In a mixing bowl, combine 1.5 tablespoons of soy sauce, 3 tablespoons of olive oil, and 3 tablespoons of balsamic vinegar.

Add 1.5 tablespoons of tomato paste to the mixture and whisk until smooth, ensuring no lumps remain.

Stir in 2 teaspoons of dried basil, 1.5 tablespoons of dried oregano, and 0.75 teaspoons of dried thyme into the dressing.

Break the pressed tofu into bite-sized pieces using your hands, ensuring uneven shapes for more surface area.

Gently fold the tofu pieces into the dressing until they are well coated.

Spread the coated tofu evenly on a baking tray, ensuring there is space between the pieces.

Bake the tofu in the oven for 20 minutes, then remove and flip the pieces.

Return the flipped tofu to the oven for an additional 10-15 minutes until crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens