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
- 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.
- 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).
- Preheat the oven to 400° F. Bake the tofu, turning once, for about 20 minutes or until piping hot and browned.
- 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.