Simply roasted tofu with a balsamic marinade takes on great flavor beside your fresh tomatoes and summer basil.
By Jennifer Blume
Being a vegetarian, people often ask me about tofu. It seems many people have trouble getting used to our friend the soybean curd. That being said, it’s one of my favorite foods and I eat it almost daily.
There are definitely a few tips to getting this versatile ingredient to be flavorful. It has a bland flavor on its own so it’s ready to take on whatever flavor profile you can dream up. The texture can also be off-putting for many. I prefer to use the freshest tofu I can get my hands on, preferably the firm variety. It’s very clean and fresh tasting on it’s own and has a beautiful firm texture. I also advise draining tofu very well and pressing it between paper towels to improve the texture even further. Try it roasted in this tasty balsamic based marinade. Perfect with your freshly picked summer tomatoes and basil!
- 2 cubes Extra firm tofu such as The Bridge, drained, pressed(see above) and cut into matchsticks
- ¼ cup aged Balsamic vinegar
- ½ cup olive oil
- 10 leaves basil(I used opal)
- 2 cloves garlic, peeled and chopped
- 1 TBSP lemon juice
- dash agave nectar
- ½ tsp sea salt
- ½ tsp pepper
- Place all ingredients besides tofu into a food processor and blend on high until well mixed and chopped.
- Place tofu sticks in a large flat dish and cover with marinade. Cover and refrigerate for at least 30 minutes to an hour.
- Place marinated tofu on a baking sheet covered in tin foil and bake in a 375 degree oven for 20-25 minutes until lightly browned.