Tuesday, June 23, 2015

Balsamic Roasted Tofu!

I think the food I get asked about the most being a vegetarian is tofu! It seems many people, especially veggie newbies, have trouble getting used to our friend the soybean curd. That being said, it's one of my favorite products and I eat it almost daily. There are definitely a few tips to getting this versatile product flavorful. It has a pretty bland flavor on it's own so it's ready to take on whatever flavor profile you can dream up. The texture can also be off putting for many. I prefer to use the freshest tofu I can get my hands on, preferably the firm variety by a company called The Bridge which you can usually find at health food stores and Whole Foods. It's very clean and fresh tasting on it's own and has a beautiful firm texture. I also advise draining tofu very well and pressing it between paper towels to improve the texture even further. Try it roasted in this tasty balsamic based marinade. Perfect with your freshly picked summer tomatoes and basil! Yummy.

Balsamic Roasted Tofu:

  • 2 cubes Extra firm tofu such as The Bridge, drained, pressed(see above) and cut into matchsticks
  • 1/4 cup aged Balsamic vinegar
  • 1/2 cup olive oil
  • 10 leaves basil(I used opal)
  • 2 cloves garlic, peeled and chopped
  • 1 TBSP lemon juice
  • dash agave nectar
  • 1/2 tsp sea salt
  • 1/2 tsp pepper 
  1. Place all ingredients besides tofu into a food processor and blend on high until well mixed and chopped.
  2. Place tofu sticks in a large flat dish and cover with marinade. Cover and refrigerate for at least 30 minutes to an hour. 
  3. Place marinated tofu on a baking sheet covered in tin foil and bake in a 375 degree oven for 20-25 minutes until lightly browned.
(I used the remaining marinade as a dressing to drizzle over the tofu, fresh chopped tomatoes and basil)
Serves 6

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