Easy Champagne Vinegar Baked Tofu
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. 😋
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
Equipment
- Oven
Ingredients
- 1 tbsp olive oil
- 1 tbsp basil (chopped, fresh or dried)
- 1 tbsp garlic powder
- 1 tbsp champagne vinegar (see above for examples)
- 1-2 tbsp nutritional yeast
- 7.5 oz extra firm or firm tofu (about half a block)
- salt to taste
- pepper to taste (I like mine with quite a bit)
Instructions
- Remove tofu from package and press to remove as much moisture as you can. About 30 minutes.
- Next, cut tofu into large cubes and add to a bowl with a lid.
- Add olive oil, vinegar, garlic powder, basil, salt and pepper to bowl. Add lid and shake. Allow to sit on the counter top or in the fridge for 1-2 hours. Toss every 30 minute to an hour.
- Preheat oven for 350*.
- Open tofu mix and add 1-2 tbsps of nutritional yeast (depending on how crispy/cheesy you like your tofu). Put lid back on and shake/toss.
- Add foil to your baking sheet for easy clean up. Evenly space tofu onto the baking tray.
- Put in over for 15 minutes. Flip tofu. Put back in oven for another 5 minutes. Should be lightly golden on both sides. If you want them more crispy, leave in for 10 minutes instead of 5.
- Allow to cool and add to your salad, buddha bowls or stir fry!
I hope you enjoy this recipe, friends. Stay healthy, happy and safe!
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Other Posts you might like:
- Breakfast Burritos on a Budget – if you’re looking for something easy for breakfast.
- 5 Ways to Workout at Home – for when you need to burn some energy.
- 15 Hobbies to do While Social Distancing – when you need ideas.
