Roasted Tofu with Fennel
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Roasted tofu with fennel is a beautiful way to enjoy plant based protein, and tofu is packed with iron and complete amino acids that keep you satisfied for hours. The fennel adds this lovely subtle sweetness and licorice note that transforms into something almost caramelized in the oven, while the garlic and fresh herbs round everything out. It's simple enough for a busy Tuesday but elegant enough to serve to guests, and the whole house smells absolutely incredible while it's roasting.
Ella x
Ingredients
- 1 block (14 oz)extra-firm tofu(pressed and cubed into 3/4-inch pieces)
- 2 mediumfennel bulbs(halved lengthwise, then cut into wedges)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonfennel seeds(crushed)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlvegetable broth
- 59 mlwhite wine(optional)
- 2 tablespoonsfresh parsley(chopped, for garnish)
Detail level
Instructions
- 1
Drain pressed tofu thoroughly and cut into 3/4-inch cubes. Pat dry with paper towels to remove excess moisture for better browning.
Tip: Pressing tofu for at least 30 minutes before cooking removes water and helps it achieve a crispier exterior.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add tofu cubes in a single layer and cook undisturbed for 4-5 minutes per side until golden brown. Transfer to a plate.
Tip: Resist the urge to stir the tofu—letting it sit allows the exterior to develop a satisfying crust.
- 3
In the same skillet, add remaining 2 tablespoons olive oil and arrange fennel wedges cut-side down. Sear for 5-6 minutes without moving until caramelized, then flip and cook another 3-4 minutes.
Tip: The caramelization brings out the fennel's natural sweetness and mellows its licorice flavor.
- 4
Add minced garlic and crushed fennel seeds to the pan, stirring constantly for 1 minute until fragrant.
Tip: Watch the garlic carefully to prevent burning, which can make it bitter.
- 5
Deglaze the pan by pouring in white wine (if using) or vegetable broth, scraping up any browned bits from the bottom. Simmer for 2 minutes.
Tip: These browned bits add deep umami flavor to your sauce.
- 6
Return tofu to the skillet and gently toss to combine with the fennel and sauce. Add fresh thyme, salt, and pepper. Simmer together for 5 minutes, allowing flavors to meld.
Tip: Keep the heat at medium to prevent the tofu from breaking apart.
- 7
Remove from heat and drizzle lemon juice over the dish. Taste and adjust seasonings as needed.
Tip: The acidity of lemon brightens the dish and cuts through the richness of the oil.
- 8
Transfer to a serving platter and garnish generously with fresh chopped parsley before serving warm or at room temperature.
Tip: This dish is delicious served alongside quinoa, couscous, or crusty bread to soak up the sauce.
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