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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
