---
comments: true
tags:
  - tofu
  - ingredient
  - minimalist-baker
---
# :custard: Crispy Baked Tofu with Italian Herbs

![Crispy Baked Tofu with Italian Herbs][1]{ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 50 minutes |

## :salt: Ingredients

- :custard: 1 extra-firm tofu
- :takeout_box: 1.5 Tbsp tamari
- :olive: 3 Tbsp olive oil
- :sake: 3 Tbsp balsamic vinegar
- :tomato: 1.5 Tbsp tomato paste
- :garlic: 4.5 cloves garlic
- :herb: 2 tsp basil
- :herb: 1.5 tsp oregano
- :herb: 0.75 tsp thyme
- :salt: 0.25 tsp salt

## :cooking: Cookware

- 1 absorbent towel
- 1 tofu press
- 1 parchment-lined baking sheet
- 1 small bowl
- 1 spatula

## :pencil: Instructions

### Step 1

Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.

### Step 2

Wrap your extra-firm tofu in an absorbent towel. Set something heavy on top - like a cast iron skillet - to press out
extra moisture for 15 minutes. Alternatively, use a tofu press.

### Step 3

Crumble the tofu into pieces less than 1/2-inch in size and arrange them on the parchment-lined baking sheet.

### Step 4

In a small bowl, whisk the remaining ingredients (tamari, olive oil, balsamic vinegar, tomato paste, garlic, basil,
oregano, thyme, and salt). Pour over the tofu and toss to coat.

### Step 5

Bake for 20 minutes, flip with a spatula, and bake for another 10 to 15 minutes or until the tofu is a little firm and
golden with crispy edges.

### Step 6

Enjoy warm or at room temperature. This tofu is the perfect protein boost for wraps, risotto, polenta, creamy pink
pasta, pasta arrabiata, or on pizza or paired with roasted vegetables.

### Step 7

Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a
skillet or in the oven at 350°F (176°C) for 5-10 minutes until warm and crispy.

## :link: Source

- <https://minimalistbaker.com/italian-herb-crispy-baked-tofu/>

[1]: <../../assets/images/crispy-baked-tofu-with-italian-herbs.jpg>