Welcome to tofu flavor-town! This easy baked tofu recipe is oil-free, low-sodium and damn-delicious!
(no, that’s not enough.)
Chewy, savory, highly-addictive, herbaliciousness.
Yes! Now that’s how I’d best-describe this tofu recipe to you!
These little flavor-packed triangles can completely transform your meal–I pop them on top of my salads, use them in wraps and feature them in my pho noodle soup bowls!
Their versatility and deliciousness knows no bounds.
And it’s all because of this…
Herb Tahini Sauce
There’s nothing I love more than an oil-free, low-sodium salad dressing/sauce.
And when I think of all the recipes I’ve made during my 5+ years at this, this Herb Tahini Sauce recipe always jumps out as an all-time favorite!
And it’s all because of those fresh herbs:
- green onion
I promise you, just the act of making this sauce is a treat for the senses–you’re going to have some serious aroma-therapy going on while you’re whipping this up!
Somehow the proportions of these herbs (especially that pop of mint) combine together to create a very savory and well-rounded taste with absolutely no added sodium or even nooch–that’s right if you can’t eat nutritional yeast this is the perfect sauce and salad dressing for you!
I highly recommend splurging for fresh herbs for this recipe. I’ve only substituted dried dill when I forgot to pick up fresh and I felt the taste suffered a bit.
I’ve been nutritarian for almost 5 years now (my anniversary is January 28th!). Before going nutritarian I was an ominvor, Standard American Diet-er, a.k.a heavy-meat-and-cheese-eater and lover-of-seafood.
Going out to eat at Cheesecake Factory, therefore, was a regular occurrence in my life. And one of my favorite dishes was their Herb-Crusted Salmon.
Surprisingly that’s the inspiration for this recipe–and guess what? Now, I like this Herb-Crusted Baked Tofu even more than I enjoyed the salmon.
And it’s not just because I’m so much better-informed now, it’s because of how I feel during and after eating this:
Bright, happy, light, energetic, satisfied but not uncomfortably full. Definitely not weighed-down and greasy with oil like I’d feel after dinner at Cheesecake Factory.
So, let’s jump into this baked tofu recipe, shall we? cause this is a recipe you need to know more about!
Because I usually add this Herb-Crusted Baked Tofu to my pho noodle bowls, I like to cut my tofu into small triangles.
You’re free to cut your tofu into strips, steaks, or even cubes–no limits!
If you’re going to do triangles I cut my block of (drained and pressed) tofu in half length-wise, then cut each half into 1/4-inch-thick squares. Then cut each square diagonally to make the triangles.
Baking is Always Better
And it’s not just tofu, I love baking everything–because standing in front of a stove top is for the birds–I’d rather binge-watch Gilmore Girls while my food bakes!
Not only is baking healthier than pan-frying, it creates great depth of flavor! And this Herb-Crusted Baked Tofu really carries a ton of flavor from those fresh herbs.
The key to baking your tofu is to give it ample time. Every oven is different, the times I give you are approximate and based on my unique oven. You’ll know your tofu is ready when it starts browning on the edges (as you can see in the image above, on the right).
Where Will You Go From Here?
If you’re getting stoked about this Herb-Crusted Baked Tofu recipe but are wondering how to turn it into a meal, here are some of my favorite suggestions:
- toss it on top of your next giant rainbow salad
- use it as a topping on this Nutritarian Pho Noodle Soup recipe
- saute some spinach and mushrooms in a few tablespoons of veggie broth and serve the tofu triangles on top, fresh out of the oven
- use as a topping on a pita-pizza with tomato or pesto sauce and veggies
No-Oil Herb-Crusted Baked Tofu
This oil-free, low-sodium, vegan Herb-Crusted Bake Tofu recipe is easy to make and a delicious topping on salads, pastas and soups!
- 2 packs firm or extra-firm tofu, drained (14 oz. packages reccomended)
- 3/4 cup water
- 3/4 cup chopped curly parsley
- 1/2 cup chopped green onion
- 1/3 cup chopped fresh dill
- 1/4 cup tahini (one ingredient: sesame seeds)
- 1/4 cup lemon juice
- 2 tbsp chooped fresh mint
- 2 tbsp chopped fresh cilantro
- 2 tsp garlic powder (or sub 1 clove fresh garlic)
- 1 - 2 tsp no-salt seasoning (to your staste)
Use a tofu press or place the tofu block on a cutting board with 3 or 4 napkins under each block and 3 or 4 napkins on top of each block. Place another cutting board or heavy plate on top. Allow tofu to press for at least 15 minutes. Preheat oven to 375 degrees.
PREPARE HERB-TAHINI SAUCE:
In high-speed blender add all the chopped fresh herbs, tahini, water and spices. Pulse together the liquid until the herbs are chopped into small, still-visible bits.
PREPARE THE TOFU TO BAKE:
Line a baking sheet with parchment paper or a Silpat pad. Slice your tofu into your desired shape--make sure they are about 1/4 inch thick. Place your tofu shapes on your prepared baking sheet. Pour about 3/4 cup of the herb-tahini sauce into a small bowl. Using a spoon, coat the tops of your tofu with the sauce. Bake for 45 minutes at 375 degrees.
You'll have extra Herb-Tahini sauce, it will keep for up to 10 days in glass-storage in the fridge.
The baked tofu will last for up to 7 days in glass-storage in the fridge.
I hope you enjoy this Herb-Crusted Baked Tofu recipe as much as I have.
If you give this recipe a try I’d love to know what you think, please leave a rating and comment below!