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Nutrition Facts
Serving Size 1 (271g) Recipe makes 2 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar
Calories 259
Calories from Fat 147		(56%)
Amount Per Serving		%DV
	Total Fat 16.4g	25%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2700mg		112%
Potassium 476mg		13%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 3.2g	12%
	Sugars 2.9g
Protein 22.4g		44%
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Simple Baked Tofu

Recipe #107968 | 1½ hours | 1 hour prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Hadice
Jan 10, 2005

Obtained from my favorite vegetarian website. Tofu is healthy and tasty! Don't let it scare you away. Grill or bake and serve over rice. You can also serve them in stirfrys or salads that call for seasoned tofu. The seasonings are given in VERY generous amounts so reduce them if you desire a milder taste. Considering the amount of salt in the soy sauce, you can completely omit the salt if desired.

SERVES 2 -4 (change servings and units)

Ingredients

1 (16 ounce) package firm tofu
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 tablespoon garlic powder
1 tablespoon ground ginger
1 teaspoon salt
1/2 teaspoon white pepper or black pepper
1 tablespoon olive oil

Directions

1
Cube tofu.
2
Mix all ingredients into a large bowl.
3
Let marinade in the fridge for about one hour.
4
Preheat oven to 350.
5
Place tofu on a cooling rack with a baking pan underneath to catch excess liquid.
6
Bake for 10 minutes, turn tofu and bake for another 15 minutes, or until the edges start to brown.

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Featured Reviews for This Recipe

From: ATouchofZing

On Mar 29, 2009

I love this tofu recipe and have now tried it a couple times. I had never marinated or baked tofu before, and I really have enjoyed the results. I always omit the salt in the recipe as it definitely doesn't need it. The first time, I marinated for an hour and baked as in the instructions. It turned out very well and added a great flavor to the stir fry I used it in. Today, I used the recipe for the marinade and grilled the tofu in large strips. This created a great flavor. I plan to use this recipe again and again.

0 people found this review helpful

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From: FranniePants

On Nov 28, 2008

Edible but not enjoyable. I didn't put the salt in because of the other reviews and it was still salty (which isn't bad). When I opened the oven to turn it made my eyes water. It just wasn't a very good taste and putting it on the cooling rack didn't drain the tofu anymore than normal. I think this recipe is for seasoned tofu lovers only.

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From: emily hauer

On Oct 28, 2005

I don't eat vinegar of any kind, so I didn't make this exact recipe, but I wanted to say that I think baking the tofu on a cooling rack is a much better method than directly on a cookie sheet. Thank you for that idea.

3 people found this review helpful

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From: Ilysse

On Jul 12, 2007

Great recipe. The marinade is wonderful although I did cut down on the salt ALOT since soy sauce is loaded with it. I had it hot from the oven last night with brn rice and stmd veggies but it was best today straight from the frige in a whole grain wrap with tomato and cucumber that I tossed with some Miracle Whip. What a fantastic lunch! I was thinking about making this into a panini too with the addition of some cheese on whole grain Italian bread. Great recipe, I will be making this alot. Thanks!

2 people found this review helpful

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