I have a four-year-old son, and he loves tofu. He’s also excited that we’ve got herbs growing in our front yard and asks often to pick them and cook with them.
So, I was excited to come across this tofu recipe while
browsing Pinterest and Vegan Food Addict. We picked
some rosemary and got cooking! This was a great recipe to make with my son
because he could help me start the marinade and stir the tofu as it soaked. I
made one change to the recipe: After it baked, I sautéed the tofu to get the
outsides crispy. That’s how my husband likes his tofu.
Garlic and Rosemary
From Vegan Food Addict
1 14-ounce package extra firm tofu
2 medium cloves garlic, minced
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
¾-1 teaspoon salt (to taste)
Drain tofu and wrap in a towel. Set under something heavy –
I used a plate with a can on top – for 15 minutes or so to remove as much water
from the tofu as you can.
Slice the tofu into ¾-inch cubes and place in a bowl with
the rest of the ingredients. Stir, and allow to marinate for at least 1 hour.
Preheat oven to 400º F. Lightly grease a small pan. Spread
the tofu in the pan in a single layer and bake for 25-30 minutes, stirring
halfway through. Add pepper to taste.
For extra crispiness, sauté the tofu until the outsides are
golden brown and crispy.