Roasted Tofu with Caramelized Onion and Balsamic Glaze

Instructions

1. 1

   Preheat oven to 425°F (220°C). Press the tofu blocks between paper towels with a heavy weight for 15 minutes to remove excess moisture.

   Tip: Properly pressed tofu will brown more evenly and absorb flavors better.

2. 2

   Cut the pressed tofu into 1-inch cubes and toss with 2 tablespoons olive oil, half the salt, and half the black pepper. Spread on a baking sheet in a single layer.

3. 3

   Roast the tofu for 25-30 minutes, stirring halfway through, until golden brown and crispy on all sides.

   Tip: Stir at the 15-minute mark to ensure even browning.

4. 4

   While tofu roasts, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add sliced onions and cook for 15-18 minutes, stirring occasionally, until deeply caramelized and golden brown.

   Tip: Patient caramelization develops natural sweetness; resist the urge to rush by increasing heat.

5. 5

   Add minced garlic and thyme to the caramelized onions and cook for 1-2 minutes until fragrant.

6. 6

   Pour in balsamic vinegar, maple syrup, and vegetable broth. Mix cornstarch with 1 tablespoon water to create a slurry and stir into the skillet.

7. 7

   Simmer the onion mixture for 3-4 minutes until the liquid thickens into a glossy glaze, coating the onions.

   Tip: The sauce should coat the back of a spoon when ready.

8. 8

   Season with remaining salt and pepper to taste. Gently fold the roasted tofu cubes into the caramelized onion mixture.

9. 9

   Transfer to a serving platter and garnish with fresh chopped parsley. Serve warm as a main course or over rice or quinoa.

   Tip: Serve immediately while the tofu is still warm and crispy.