Thanksgiving Vegetarian Black Garlic Tofu

Herb-Roasted Tofu with Black Garlic and Thyme

Ingredients:

• 1 block firm tofu (14 oz), pressed and drained
• 4-6 cloves black garlic, mashed into a paste
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper, to taste
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• Optional garnish: toasted pine nuts or walnuts

Instructions:

1. Prepare the Tofu:
• Cut the pressed tofu into even cubes or slabs, ensuring uniformity for even cooking. Pat the tofu dry with paper towels to remove excess moisture.
2. Create the Herb Marinade:
• In a mixing bowl, whisk together the olive oil, black garlic paste, thyme, rosemary, sage, balsamic vinegar, lemon zest, lemon juice, salt, and pepper until well combined.
3. Marinate the Tofu:
• Place the tofu in a shallow dish or resealable bag, pouring the herb marinade over the top. Ensure all pieces are thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours to marinate.
4. Roast the Tofu:
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
• Arrange the marinated tofu in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping the tofu halfway through, until golden brown and crispy on the edges.
5. Serve:
• Transfer the roasted tofu to a serving platter. For an added touch of elegance, garnish with toasted pine nuts or walnuts.