Hello friends! I’m excited to share this week’s Tasty Tuesday with you because it’s a recipe I keep getting asked for on my instagram. It’s super simple and you can customize it as your own. Let’s get into my Easy Champagne Vinegar Baked Tofu.

The hardest part of the recipe is the wait. I, essentially, create a marinade and let the tofu sit in it for a few hours. You don’t have to do this but I find the tofu will absorb the vinegar taste a lot more when it’s marinaded. I also use firm or extra firm tofu because I like a little crunch in my buddha bowls and salads. 😋

Table of Contents

The Tofu Prep

For the tofu, it’s best with less moisture. So I actually pull the tofu out even earlier (about 30 minutes) to press it. It’s not as terrible as it sounds. I follow a simple method from The Spruce Eats here.

Once I’ve got the tofu pressed and a bit more dry, I cut it into large cubes. Why? Well, I really love large chunks of tofu! Haha. I love the outside crunch and the texture in the middle. It’s also a great snack right out of the fridge when it’s chopped up largely. I like to eat them like cherry tomatoes or dip them in vegan ranch.

The Champagne Vinegar

Let’s touch base on the champagne vinegar. Though it sounds rare, you can get it at any major grocery store. However, especially during this time (mid pandemic) I really recommend shopping as local as you can. However, Amazon also sells it, if you need it delivered.

I love to add this Easy Champagne Vinegar Baked Tofu to my spring salads, buddha bowls and stir fry. If you’re more of a meat eater, I think this marinade would go great on chicken. Let’s get into this recipe!

Easy Champagne Vinegar Baked Tofu // On the Trip Side

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