April 20th, 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
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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:
