Oven Roasted Tofu

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Average User Rating: 

Average: 3.7 (7 votes)
Recipe Provided By:

Nutrition Per Serving: 

138 calories, 9.5 gm protein, 15.5 gm carbohydrates, 4.6 gm fat, 0 mg cholesterol, 0.5 gm saturated fat, 367 mg sodium, 1.3 gm dietary fiber, 8.4 gm protein from soy, 2.2 gm fat from soy.


16 ounces
Extra firm tofu, drained
3 tablespoons
Balsamic vinegar
2 teaspoons
Soybean oil (vegetable oil)
2 tablespoons
1 unit
Clove garlic, minced
1⁄2 teaspoon
Each oregano leaves, dried and crushed, and salt
1 unit
Sweet red pepper, quartered
1 unit
Medium onion, quartered
4 units
Medium mushrooms, quartered
Chopped parsley for garnish

Instructions for Oven Roasted Tofu

Cut tofu in half vertically then horizontally. Drain on several layers of paper towels to remove as much liquid as possible. If desired, score surfaces to allow more marinade to penetrate tofu.
Combine vinegar, oil, sugar, garlic, oregano and salt; mix well.

Place tofu and vegetables in a shallow baking pan leaving enough space between the pieces for even roasting; brush with vinegar mixture. Let stand 30 minutes, brush again and let stand 30 minutes longer.

Bake tofu, pepper and onion at 500°F 30 to 35 minutes. Turn once halfway through baking time. Add mushrooms during last half of roasting time. Transfer to platter and sprinkle with parsley. Makes 4 servings.