Mediterranean Baked Tofu Cutlets Recipe

Introduction

This Mediterranean Tofu recipe transforms simple tofu into a flavorful, meaty dish perfect for salads, pasta, or bowls. Marinated in herbs and tangy vinegar, then baked to golden perfection, it’s a delicious plant-based option that’s easy to prepare ahead of time.

Ingredients

• 1 16-oz block extra-firm tofu
• 1/3 cup olive oil
• 2 cloves garlic (minced)
• 2 Tbsp veggie bouillon powder
• 2 Tbsp red wine vinegar
• 1 tsp fresh or dried oregano
• 1 tsp fresh or dried thyme
• 1/2 tsp ground black pepper

Instructions

1. Step 1: Freeze the unopened tofu block overnight. The next morning, thaw it on the counter in a shallow dish, which may take several hours.
2. Step 2: Once thawed, gently squeeze the tofu over the sink and press it using a tofu press or paper towels to remove excess liquid.
3. Step 3: Slice the tofu into 8 equal cutlets by halving the block, halving again, then cutting each slice in half.
4. Step 4: Combine olive oil, garlic, veggie bouillon powder, red wine vinegar, oregano, thyme, and black pepper to make the marinade. Pour it over the tofu cutlets, ensuring they are well coated, then refrigerate for at least 1 hour or overnight.
5. Step 5: Preheat your oven to 350°F and line a large baking sheet with tin foil. Place tofu cutlets about an inch apart, brush the top with excess marinade, and bake for 20 minutes.
6. Step 6: Flip the cutlets, brush the other side with marinade, and bake for another 20 minutes. Depending on tofu thickness and freezing time, you may want to bake an additional 10–20 minutes until golden and firm.
7. Step 7: Let the tofu cutlets cool slightly; they will firm up as they rest. Slice and use in salads, pasta dishes, or bowls throughout the week.

Tips & Variations

• Freezing and thawing the tofu improves its texture, giving it a meatier bite after baking.
• Use fresh herbs if available for a brighter flavor, or substitute with Italian seasoning blend as a shortcut.
• Try different vinegars like balsamic for a sweeter, richer taste.
• For crispier edges, broil the cutlets for a few minutes after baking.
• Double the marinade if you’d like extra sauce to drizzle over your finished dish.

Storage

Store the baked tofu cutlets in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 8 weeks; thaw in the fridge before reheating. To reheat, warm them in a 350°F oven for 10–15 minutes or in a skillet to keep the texture firm and flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip freezing the tofu?

Freezing is recommended to improve the texture, making tofu firmer and more absorbent for the marinade. If you skip freezing, the tofu will be softer and less “meaty,” but the recipe will still taste delicious.

What can I serve this Mediterranean tofu with?

This tofu pairs well with salads, grain bowls, roasted vegetables, or pasta. It also works great as a protein-packed sandwich filling or served alongside pita and hummus for a Mediterranean-inspired meal.

Mediterranean Baked Tofu Cutlets Recipe

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★★★★★

4.5 from 116 reviews

• Author: lina
• Total Time: Overnight or minimum 6 hours (including freezing and marinating) plus about 1 hour active time
• Yield: 8 tofu cutlets 1x
• Diet: Vegan

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Description

This Mediterranean Tofu recipe features marinated extra-firm tofu cutlets baked to a perfect golden brown with aromatic herbs and a tangy red wine vinegar marinade. A delicious, protein-packed vegan option inspired by Mediterranean flavors, ideal for adding to salads, pasta, or grain bowls.

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Ingredients

Scale 1x2x3x

Tofu

• 1 16-oz block extra-firm tofu

Marinade

• 1/3 cup olive oil
• 2 cloves garlic, minced
• 2 Tbsp veggie bouillon powder
• 2 Tbsp red wine vinegar
• 1 tsp fresh or dried oregano
• 1 tsp fresh or dried thyme
• 1/2 tsp ground black pepper

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Instructions

1. Freeze and thaw the tofu: Place the unopened block of extra-firm tofu in the freezer overnight. The next morning, transfer it to a shallow dish on the counter and allow it to thaw for several hours. Freezing and thawing helps improve the tofu’s texture, making it firmer and more able to absorb flavors.
2. Press excess liquid out: Once thawed, gently squeeze the tofu over the sink to release some water. Then use a tofu press or wrap it in paper towels and press to remove as much liquid as possible, ensuring the tofu will soak up the marinade effectively.
3. Slice into cutlets: Place the tofu on a cutting board and carefully slice it into 8 equal cutlets by halving it, then halving each half, and cutting those pieces in half again, to create evenly sized pieces for consistent cooking.
4. Prepare and apply marinade: In a bowl, combine olive oil, minced garlic, veggie bouillon powder, red wine vinegar, oregano, thyme, and black pepper. Pour this marinade over the tofu cutlets, coating each piece thoroughly. Place the marinated tofu in the refrigerator for at least 1 hour or overnight to allow the flavors to develop.
5. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with aluminum foil for easy cleanup and arrange the marinated tofu cutlets about one inch apart on the sheet. Brush extra marinade over the exposed surfaces to enhance flavor and prevent drying.
6. Bake the tofu cutlets: Bake the cutlets at 350°F for 20 minutes. After time is up, carefully flip each cutlet over, brush the other side with leftover marinade, and bake for an additional 20 minutes.
7. Check texture and continue baking if needed: Depending on tofu thickness, brand, and freeze time, the cutlets may need more time to brown and develop a meaty texture. Flip and bake for an additional 10–20 minutes if necessary until the desired color and firmness are achieved.
8. Cool and store: Remove the cutlets from the oven and allow them to cool slightly. They will firm up as they cool. Use them immediately in salads, pasta dishes, or bowls, or store in an airtight container in the refrigerator. They can also be frozen for up to 8 weeks for future meals.

Notes

• Freezing and thawing tofu changes its texture to become more spongy and better able to absorb marinades.
• Be sure to press out as much moisture as possible before marinating to enhance flavor absorption.
• The marinade can be adjusted with additional herbs like rosemary or basil to suit personal taste.
• For a richer flavor, marinate the tofu overnight.
• Check tofu periodically during baking to avoid overcooking or burning.
• Leftover baked tofu cutlets are great toasted in a skillet or added to sandwiches.
• This recipe is vegan and gluten-free if using gluten-free vegetable bouillon.

• Prep Time: 10 minutes (excluding tofu freezing and thawing time)
• Cook Time: 50-60 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean

Keywords: Mediterranean tofu, baked tofu, vegan tofu recipe, tofu cutlets, tofu marinade, healthy tofu, plant-based protein