Roasted Tofu with Watercress
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour with minimal fuss. Crispy roasted tofu paired with peppery watercress makes for a satisfying meal that feels restaurant quality but costs just a few dollars to make. I love that watercress is packed with vitamin K and antioxidants, making this dish as nourishing as it is delicious. The ginger and garlic create an aromatic base that transforms simple ingredients into something truly special, and the sesame oil adds that perfect finishing touch of nutty richness. Whether you're cooking for yourself or impressing guests, this recipe proves that plant based eating can be both easy and exciting.
Ella x
Ingredients
- 2 blocksextra-firm tofu(pressed and cut into 1-inch cubes)
- 1183 mlfresh watercress(loosely packed, roughly chopped)
- 4 tablespoonsolive oil(divided)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonsesame oil
- 2 tablespoonslow-sodium soy sauce
- 1 teaspoonmaple syrup
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- 2 tablespoonssesame seeds(for garnish)
Detail level
Instructions
- 1
Press the tofu blocks between clean kitchen towels with a weight on top for 15 minutes to remove excess moisture.
Tip: Pressing tofu ensures it becomes crispy when roasted rather than steaming.
- 2
Cut the pressed tofu into 1-inch cubes and toss with 2 tablespoons olive oil, salt, and black pepper on a baking sheet.
Tip: Spread the tofu in a single layer for even roasting.
- 3
Roast at 425°F (220°C) for 30-35 minutes, stirring halfway through, until golden and crispy on all sides.
Tip: The edges should be lightly browned for maximum flavor and texture.
- 4
While the tofu roasts, whisk together the remaining 2 tablespoons olive oil, lemon juice, sesame oil, soy sauce, minced ginger, minced garlic, maple syrup, and red pepper flakes in a bowl.
Tip: Taste and adjust seasonings to your preference before dressing.
- 5
Place the fresh watercress in a large serving bowl.
Tip: Watercress's peppery bite complements the rich roasted tofu perfectly.
- 6
Remove the roasted tofu from the oven and let cool for 2-3 minutes, then add to the watercress bowl.
Tip: Adding warm tofu to the greens will slightly wilt them just enough without making them soggy.
- 7
Pour the ginger-lemon dressing over the tofu and watercress and gently toss until everything is well coated.
- 8
Divide among four plates and garnish with sesame seeds before serving immediately.
Tip: This dish is best enjoyed warm while the tofu is still slightly crispy.
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