Thanksgiving Tofu Recipe
I call this my "Thanksgiving tofu" recipe because it pairs perfectly with stuffing, cranberry sauce, mashed potatoes, and a drizzle of plant-based gravy. This dish is an easy and delicious vegan main course for the holidays.
Servings: 4
Calories: 65.1kcal
Equipment
- Airtight container with tight-fitting lid or freezer bag
- Lightly greased sheet pan or 9-inch baking dish
Ingredients
- 2 1/2 tablespoons soy sauce or tamari
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 pinch black pepper
- 1 block extra firm tofu (about 14 oz/397g)
Instructions
- Add 2 1/2 tablespoons soy sauce or tamari, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried sage, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1 pinch black pepper to an airtight container with a tight-fitting lid or a freezer bag. Mix well.
- Cut 1 block extra firm tofu into bite-sized pieces and place them in the airtight container or freezer bag with the marinade.
- Close the lid tightly or seal the bag, then gently turn it upside down a few times to distribute the marinade.
- Let the tofu marinate for at least 6 hours (up to 48 hours is fine).
- When the tofu has finished marinating, preheat the oven to 350 degrees Fahrenheit.
- Place the tofu in a single layer on a lightly greased sheet pan or 9-inch baking dish.
- Bake for 25-30 minutes or until lightly browned.
Notes
- Store in an airtight container in the fridge for up to three days, then reheat before serving.
Nutrition
Calories: 65.1kcal | Carbohydrates: 3.5g | Protein: 8.7g | Fat: 1.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 0.4g | Sodium: 691.6mg | Potassium: 191.4mg | Fiber: 0.5g | Sugar: 1.2g | Vitamin A: 11.5IU | Vitamin C: 0.1mg | Calcium: 42.1mg | Iron: 1.8mg