November 5th, 2024
Recipes
Baked Tofu with Tomatoes and Olives
Valentina P
- Difficulty
•
- Time 35" plus marinating
This recipe was inspired by the staples of Greek cooking - feta, olives, tomatoes, and yogurt. Tofu steaks are marinated in a savory herb and oil blend, then baked to juicy perfection. The baked topping adds just the right accents of saltiness and tang, and even a hint of warmth from the nutmeg.
How To MakeDiet Type: Classic
Shopping List
-
Tofu
- 1 (14 ounce) pack extra-firm tofu
- 1/2 cup chopped fresh tomatoes
- 1/4 cup feta cheese, crumbled
- 1/4 cup pitted kalamata olives, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon plain Greek yogurt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- salt and pepper, to taste Marinade
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 2 tablespoons red wine vinegar (or lemon juice)
- 1 tablespoon plain Greek yogurt
- 1/2 teaspoon dried oregano
Instructions
- Step 1: Remove the tofu from the packaging, draining out the liquid inside. Press the tofu using a tofu press, or cut it in half lengthwise and wrap each half in clean, absorbent towels. You can use paper towels or clean reusable ones. Set the wrapped tofu on a cutting board and then set something heavy on top of it. A heavy pan or book would work. Press out the moisture in this way for 15 to 20 minutes.
- Step 2: Whisk together the marinade ingredients and pour into container. Slice the pressed tofu pieces in half (making 4 tofu steaks total per tofu block). Place the tofu in the marinade, covering it on both sides if possible. Allow the tofu to marinate in the fridge for at least 1 hour, up to overnight.
- Step 3: Preheat the oven to 350°F. Place the marinated tofu into a tall casserole pan. Add the remaining tofu ingredients in a bowl: the tomatoes, feta, olives, parsley, yogurt, garlic, salt, and pepper. Pour in any residual excess tofu marinade. Stir to combine.
- Step 4: Spread the chunky topping evenly over each tofu piece. Pour any reserved marinade over the top. Cook the tofu for 25 to 30 minutes.
- Serve: Enjoy. This goes well with a side of Simple Tomato Cucumber Salad and/or rice.
Nutrition
This recipe was inspired by the staples of Greek cooking - feta, olives, tomatoes, and yogurt. Tofu steaks are marinated in a savory herb and oil blend, then baked to juicy perfection. The baked topping adds just the right accents of saltiness and tang, and even a hint of warmth from the nutmeg.
How To MakeDiet Type: Plant-based
Shopping List
-
Tofu
- 1 (14 ounce) pack extra-firm tofu
- 1/2 cup chopped fresh tomatoes
- 1/4 cup plant-based feta, crumbled (store-bought or homemade)
- 1/4 cup pitted kalamata olives, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon plain non-dairy yogurt (Note 1)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- salt and pepper, to taste Marinade
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 2 tablespoons red wine vinegar (or lemon juice)
- 1 tablespoon plain non-dairy yogurt
- 1/2 teaspoon dried oregano
Instructions
- Step 1: Remove the tofu from the packaging, draining out the liquid inside. Press the tofu using a tofu press, or cut it in half lengthwise and wrap each half in clean, absorbent towels. You can use paper towels or clean reusable ones. Set the wrapped tofu on a cutting board and then set something heavy on top of it. A heavy pan or book would work. Press out the moisture in this way for 15 to 20 minutes.
- Step 2: Whisk together the marinade ingredients and pour into container. Slice the pressed tofu pieces in half (making 4 tofu steaks total per tofu block). Place the tofu in the marinade, covering it on both sides if possible. Allow the tofu to marinate in the fridge for at least 1 hour, up to overnight.
- Step 3: Preheat the oven to 350°F. Place the marinated tofu into a tall casserole pan. Add the remaining tofu ingredients in a bowl: the tomatoes, feta, olives, parsley, yogurt, garlic, salt, and pepper. Pour in any residual excess tofu marinade. Stir to combine.
- Step 4: Spread the chunky topping evenly over each tofu piece. Pour any reserved marinade over the top. Cook the tofu for 25 to 30 minutes.
- Serve: Enjoy. This goes well with a side of Simple Tomato Cucumber Salad and/or rice.
Recipe Notes
Note 1: I like to use a thick pure coconut yogurt for this, such as COYO brand. As an alternative, an equal amount of coconut cream (not sweetened cream of coconut) may be used.
Nutrition
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
recipe
recipe
Baked Tofu with Tomatoes and Olives
PT35M 1 (14 ounce) pack extra-firm tofu 1/2 cup chopped fresh tomatoes 1/4 cup feta cheese, crumbled 1/4 cup pitted kalamata olives, chopped 2 tablespoons fresh parsley, chopped 1 tablespoon plain Greek yogurt 1/2 teaspoon garlic powder 1/4 teaspoon ground nutmeg salt and pepper, to taste 1/4 cup olive oil 1/4 cup fresh parsley, chopped 2 tablespoons red wine vinegar (or lemon juice) 1 tablespoon plain Greek yogurt 1/2 teaspoon dried oregano Gluten Free Vegan Low-Carb 4 Servings
Ingredients:
