This is one of my beloved basic standby recipes. You whip up an easy balsamic marinade, let the tofu sit for an hour or two and then roast it until firm.
Balsamic vinegar has a strong flavor, and tofu absorbs it well, so it only really needs an hour or so to marinate. The cooking time is between 45 and 60 minutes. I like to cook it until the tofu is dark and extra chewy.
I love this tofu recipe on a sandwich, or served with rice, broccoli and a peanut or tahini sauce. Swapping tempeh for the tofu works well, too.
- 16 ounces extra firm tofu
- ½ c balsamic vinegar
- 2 t maple syrup
- 2 T tamari (or Bragg’s liquid aminos)
- 2 garlic cloves, minced
- 1 t dried thyme
- 1 t dried oregano
- 2 T olive oil
- Press and drain tofu to remove excess moisture. Slice into ⅓-inch slabs.
- In a medium bowl, combine balsamic vinegar, maple syrup, tamari, garlic, thyme and oregano. Mix well. Add olive oil in a thin stream and keep stirring until combined.
- Place tofu in a single layer in a shallow baking dish. Pour balsamic marinade over the tofu and flip tofu pieces to coat. Let tofu marinate 1-2 hours, flipping pieces occasionally. (Most of the liquid will be absorbed by the tofu in this process, but it's fine if some remains).
- Preheat oven to 400 degrees F. Transfer tofu and any remaining marinade to the oven and bake 45-60 minutes until brown, flipping once halfway through.