Crispy Italian Baked Tofu

Balsamic vinegar is the real flavor maker in this recipe. I recommend splurging on a high-quality Italian balsamic vinegar. But if you don’t want to break the bank, I LOVE this affordable brand.


  • 8 ounces extra firm tofu, cut into about 1 inch by 1/2 inch pieces
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon tomato paste
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon garlic, finely grated or minced
  • 1 teaspoon rosemary, finely minced fresh or dried
  • 1 teaspoon thyme, finely minced fresh or dried
  • 1 teaspoon honey
  • 1 teaspoon lemon zest and a splash of lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  • fresh basil


  1. In a medium bowl or tupperware, whisk together all of the ingredients except for the tofu.
  2. Add the tofu to the sauce and marinate for about 30 minutes or more in the refrigerator.
  3. Preheat the oven to 350.
  4. Spread the tofu on a baking sheet and pour the sauce over the tofu, coating the tofu evenly.
  5. Bake the tofu for 15 minutes, and then turn the oven onto high broil and continue to cook for 8 minutes. (If you don’t have a broiler, raise the heat to 450 and cook for 10-12 minutes until the tofu appears crispy and browned).
  6. Serve with a side of rice and a hearty salad. Garnish with Parmesan and basil.


Box graters can be a pain, this microplane is my go-to for zesting citrus, grating garlic, nutmeg, or shredding mountains of Parmesan cheese!