The perfect vegetarian addition to salads and soups! Leave the tofu in long strips and top with a light summery garnish for a light lunch, or cube and top your next salad. I used balsamic vinegar, dijon mustard and oregano, but the great thing about tofu is that it just slurps up the flavor of anything you marinate in- a little peanut oil and nut butter with some ginger makes a great meat sub for Pad Thai!
Balsamic Roasted Tofu
Recipe Type: Dinner, Lunch, Side
Try this easy, slow-roasted tofu recipe for topping your next salad or soup! Packed with protein and iron, you’ll feel good eating it!
- 3/4 cup balsamic vinegar
- 2 tbsp dijon mustard
- 1 tbsp spicy brown mustard
- 1 tsp minced garlic
- 1 1/2 tsp dried oregano
- 1 14 oz package extra firm tofu, drained
- Slice tofu into 3/4″ width slices and place between two layers of paper towels. Press with something heavy on top for at least 30 minutes to remove excess moisture from the tofu.
- In a jar, mix together all other ingredients and shake vigorously to combine.
- Marinate tofu in a single layer in a shallow dish (I used a rectangular tupperware) for 20 minutes. Sprinkle with additional oregano if desired.
- Preheat oven to 350 deg. Slow-cook tofu on a baking sheet lined with parchment paper for 1 hour until firm but tender.
- Cool at least 5 minutes before slicing into smaller cubes, if desired.