Let’s get something clear: I will never, ever, ever get tired of of vegan meatballs. I just love them so much! But I think we can all agree that it’s nice to have options! Which is why, I occasionally want a little something different to pair up with my pasta dinners. Sometimes you’ve just got to switch things up. Let’s just say I’m enjoying a vegan lentil Bolognese for dinner. Do I really want lentil meatballs as my accompaniment? Okay, maybe I do. But I also want this Italian tofu, and if I had to choose between the two, I’d pick the tofu to go with the Bolognese, because variety. Variety is the spice of life, and Italian herbs are the spice of this tofu. This Italian tofu is great for pairing with pasta in lieu of beanballs, but it’s also excellent in a sandwich, on a salad, or just eaten by the forkful as a snack. It’s easy too, so you’ll want to make it all the time.
Ingredients You’ll Need
Extra-firm tofu. There are a few tofu varieties that will work for this recipe, from firm to super-firm, but extra firm will give it the ideal balance of texture and ability to soak up the marinade! Canned tomato sauce. Water. Soy sauce. You could substitute gluten-free tamari, which would make the entire recipe gluten-free. Liquid aminos are another option. Balsamic vinegar. This recipe works best with a good quality balsamic vinegar that’s thick, syrupy, and a tad sweet! Olive oil. Leave this out if you prefer to cook without oil. Garlic. Italian seasoning. Feel free to mix up your own blend of dried oregano, basil, rosemary, and thyme if you don’t normally keep Italian seasoning blend on hand. Salt & pepper. Red pepper flakes. These will add a slight kick to your tofu. You can leave them out if you’d like it milder.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Be sure to press your tofu before you begin. You can find full details on how to press tofu here. Press it for at least 30 minutes! Slice it into squares when it’s done. Tip: You can let your tofu marinate for up to 24 hours. Just be sure to cover the dish and place it in the fridge if marinating them for any length of time over two hours. Arrange the tofu squares a parchment paper-lined baking sheet and stick them in the oven! They’ll bake for a total of forty to fifty minutes. Flip and spoon any excess marinade over them at the halfway mark. The tofu is done baking when the pieces have darkened and shrunken, and the marinade coating the surface is thick and dry. Your Italian tofu is ready to enjoy! You can serve it immediately, or let it cool a bit. I actually prefer it cool, after it’s had time to sit and firm up.
More Baked Tofu Recipes
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