simple baked tofu with soy and balsamic marinade
Adapted from “Balsamic Soy Sauce Tofu” in Start Simple by Lukas Volger.
Ready in 35 minutes
Serves 2 people
Ingredients
- 2 TABLEspoons balsamic vinegar
- 2 TABLEspoons soy sauce or tamari
- 2 TABLEspoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 15-16 oz block of firm or extra-firm tofu
Directions
Click on each bullet point to expand more detailed instructions.
Preheat oven to 400° F. Mix vinegar, soy, oil, and seasonings into marinade.
- Preheat oven (or toaster oven if it’s so hot out that the thought of the full oven makes you feel like you might drown in sweat) to 400° Fahrenheit.
- In a small bowl, combine vinegar, soy sauce or tamari, olive oil, salt, and pepper. Mix until mostly incorporated. The oil and vinegar may want to separate – that’s fine, just give another quick whisk before adding marinade to tofu.
Slice tofu into 8 pieces, placing in one layer in baking dish. Pour marinade over. Bake for 30 minutes, flipping tofu halfway. Serve with desired sides.
- Remove tofu from packaging, draining any liquid. Pat dry with a paper towel (no need to be too fussy here). Lay block on cutting board and cut into 8 even slices by cutting in halves three times (i.e. in half, then those halves in half, then those quarters in half).
- Lay all of the tofu slices in the bottom of a baking dish, making sure to choose a dish large enough that the pieces do not overlap. An 8×8 square pan works well for this.
- Pour the marinade over the tofu, making sure to spread marinade across and around all slices.
- Bake at 400° for 15 minutes. After 15 minutes, the top side of the tofu should be starting to caramelize in the marinade, but the slices will still be fairly soft. Using chopsticks or other tool, carefully flip each tofu slice to the other side. Return to oven for another 15 minutes.
- Serve over salad, with rice, or as the center of a vegetarian sandwich. Enjoy!
How To’s
- How to use this best:
- Make a big batch of this tofu at the beginning of the week by doubling the recipe. The marinade is neutral enough that it pairs well with so many things while also bringing some meaty umami flavor. Try it over a cucumber and cherry salad or sandwiched between slices of wheat bread with tomato, avocado, and sprouts.
- Freeze extra tofu and reheat in the microwave or toaster oven when ready to use. (Note: do not reheat in an actual toaster, please don’t burn your house down, be safe, etc.)
- Experiment with substitutions to the marinade – red pepper flakes in place of black pepper, tamari to make it gluten free.
love you stay fed!