You know what’s funny? The recipes I grew up with like garlicky marinaded chicken works perfectly with an extra firm tofu. Why have I compartmentalized those recipes for so long? So today, in between rest breaks for my recently operated on knee, I whipped this recipe up and allowed it to marinade all day long and then threw it in the oven. It will serve a perfect salad topper for dinner tonight. And admittedly, I snack on tofu out of the fridge a lot so yeah, it works for snacks, lunches or dinners! Would also be heavenly atop a bed of forbidden rice! Yum.
2 blocks of extra firm, Wildwood tofu, cut into small cubes but cut however you prefer
1/2c of extra virgin olive oil
1/4c balsamic vinegar
8 garlic cloves, peeled and smashed
2 tbl of Italian seasoning
2 tbl liquid aminos or soy sauce
1 lemon, juiced
1 heaping tbl Dijon mustard
1 tbl vegan Worcestershire sauce
Into a large bowl, place all of your marinade ingredients (minus the tofu) and whisk to combine. The mustard will act as an emulsifier. Then add your drained and cubed tofu. Toss to coat and store in the fridge for up to 8 hours.
Baking: When you’re ready to bake (if baking), preheat your oven to 375 degrees. Using a slotted spoon, remove the tofu and add to your baking sheet. Reserve the marinade as you can choose to drizzle atop of the finished tofu, rice or as a salad dressing. I baked in the oven for about 22 minutes, shaking the pan occasionally. Once the tofu was browned nicely, I took it out.
Optional cooking applications: You can grill on an outside grill in a grill basket or cast iron pan until golden or air fry at 375 degrees for about 14 minutes, shaking occasionally.
Once brown, remove and serve. This tofu is great hot or cold in salads or wraps.
This tofu is packed with flavor, crunchy on the edges and is a perfect stand-alone item. The garlic and herbs give it a lovely summery flavor. This tofu would also be lovely cut into larger cubes, marinaded and then grilled on skewers with veggies. This is my favorite tofu that works perfectly and doesn’t have that weird spongy tofu texture that most have. ~ox
— Knead to Cook