Easy Champagne Vinegar Baked Tofu
My friends, this Easy Champagne Vinegar Baked Tofu is perfect for any spring/summer salad. It also pairs well with buddha bowls or a nice snack on a charcuterie plate. Pair with a vegan ranch or light oil vin.
Servings: 2 people
Calories: 150kcal
Cost: 2.50
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!