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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.


Basil Wrapped Tofu

Mary Taylor

This versatile preparation of Tofu can serve as an appetizer (it’s good cold or warm) and works well as a main dish too. If using sprouted tofu, allow it to marinate at least 4 hours, or better yet overnight.

yield: 8 servings  |  prep time: 20 minutes  |  cooking time: 20 minutes


  • 1 pound firm tofu
  • ¼ cup tamari
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano
  • 24-30 large fresh basil leaves


  1. Slice the tofu into ½ inch thick slices. Place these on a clean kitchen towel with a second towel on top. Weight the tofu to drain, placing a cutting board and a heavy pan or other weight on top of the board. Allow to this to drain for 20 minutes.
  2. In a small bowl combine the tamari, vinegar, garlic and oregano. Cut the slices of tofu in half width wise then cut each of these on the diagonal into a triangular shape. Place the tofu in a shallow baking dish. Pour the tamari marinade over the tofu and turn to coat. Cover and set aside for 20 minutes or up to 8 hours (refrigerate if marinating more than 20 minutes).
  3. Preheat the oven to 400° F. Bake the tofu, turning once, for about 20 minutes or until piping hot and browned.
  4. Arrange basil leaves on one large platter or individual serving dishes. Top each piece of basil with a wedge of tofu and serve. May also be served cold.