This oil-free, low-sodium, vegan Herb-Crusted Bake Tofu recipe is easy to make and a delicious topping on salads, pastas and soups!
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.
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.