Roasted Tofu with Tomato

Instructions

1. 1

   Wrap the pressed tofu block in a clean kitchen towel and place it on a plate. Set another plate on top with a heavy object (like canned goods) for 15 minutes to extract excess moisture.

   Tip: Pressing tofu ensures it becomes crispy when roasted rather than soggy.

2. 2

   Preheat your oven to 425°F (220°C). Cut the pressed tofu into 3/4-inch cubes and toss them in a bowl with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.

   Tip: Uniform cube sizes help the tofu cook evenly and brown consistently.

3. 3

   Spread the tofu cubes on a parchment-lined baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until the edges are golden and crispy.

   Tip: Don't overcrowd the pan; give the tofu space to roast rather than steam.

4. 4

   While the tofu roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and cook for 3 minutes until softened.

   Tip: Cooking the onion first builds a flavorful base for your tomato sauce.

5. 5

   Add the minced garlic to the skillet and stir constantly for 1 minute until fragrant, being careful not to burn it.

   Tip: Garlic burns quickly, so keep the heat at medium and watch carefully.

6. 6

   Add the quartered tomatoes and vegetable broth to the skillet. Bring to a simmer and cook uncovered for 8-10 minutes, stirring occasionally, until the tomatoes begin to break down.

   Tip: Simmering allows the tomatoes to release their juices and create a rich sauce.

7. 7

   In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the tomato mixture and simmer for 2 more minutes until the sauce thickens slightly.

   Tip: The cornstarch slurry prevents lumps and creates a silky sauce texture.

8. 8

   Remove the skillet from heat and stir in the balsamic vinegar. Gently fold in the torn basil, then taste and adjust seasonings with additional salt and red pepper flakes if desired.

   Tip: Add basil at the end to preserve its fresh, aromatic quality.

9. 9

   Transfer the roasted tofu cubes to serving bowls or plates and ladle the warm tomato sauce over the top. Serve immediately with crusty bread or over rice if desired.

   Tip: Serve hot for the best contrast between crispy tofu and warm, silky sauce.