Roasted Garlic + Balsamic Baked Tofu

Ridiculously delicious tofu coming your way!!!

I mean it. Like, mouth-wateringly good tofu.

Don’t get me wrong, I like tofu. I’m actually a pretty big fan. But that’s taken a long time of getting used to it, not liking my other less healthy or less-customizable vegan protein options, experimenting, feeling like I’m “settling” when I eat tofu, and the list goes on….

But this tofu I absolutely love now, and I’m quite confident that if poor pre-tofu-loving-days Leslie had tried this tofu, all that experimenting and settling and I would have loved it immediately!

The best part? It’s a piece of cake and takes about 15 minutes. And you can make it in your toaster oven just as well as the regular oven so a quick single-serve amount is just as easy as a giant keep-in-the-fridge batch.

Oh yeah, and it’s three ingredients (and salt + pepper would make a whopping five.)

Here’s the piece-of-cake recipe:

roasted garlic + balsamic baked tofu

serves 4
1 block sprouted firm tofu***
1/2 C balsamic vinegar
6 cloves roasted garlic
salt and pepper to taste
*** I think a BIG part of why this recipe is so good is because I’ve been using TJ’s sprouted organic tofu, which is mad firm and really good. Use a sprouted tofu if you can find it, and the firmest tofu you can find. If you can’t find a firm one, I’d spend the extra 20-30 minutes to press some of the liquid out.

Preheat oven to 400 degrees.

Mash garlic into balsamic vinegar. Or you can blend it all together if you’re making a big batch.

Cut your tofu into cubes. Toss in the balsamic mixture. Place in a single layer on a cooking-sprayed baking sheet. Make sure to drain the balsamic mixture but reserve it. Bake for about 12 minutes. You can flip once in the middle of cooking, though I haven’t decided yet if that makes much of a difference…

Take the tofu out and let it cool just for a minute, and then toss it in the balsamic mixture again. Soak it a little if you want! Store leftovers in the rest!

That’s it. You’re done. You can season with salt and pepper if you want, but I’ve been leaving it plain and storing the batch to toss on salads and in soup during the week. So I season if I need to when I know what I’m eating this nommy tofu on.

Happy tofu-ing!