Garlic Herb Vegan Tofu

Garlic Herb Vegan Tofu became a favorite in our home by accident. One weekend, I was trying to create a dish for a family gathering that included my vegan cousin. Garlic Herb Vegan Tofu seemed like the perfect idea when I spotted a block of tofu in my fridge and a garden full of fresh herbs. I combined the tofu with garlic and herbs, and when it came out of the oven, the aroma filled the kitchen. Everyone was curious to try it, and even the pickiest eaters were impressed by how flavorful it was. Garlic Herb Vegan Tofu turned out to be the star of the meal!

Inspired by the Farmers’ Market

The idea for Garlic Herb Vegan Tofu came to me after a visit to the farmers’ market. I was drawn to the bundles of fragrant basil, parsley, and rosemary at one vendor’s stand. I remembered how versatile tofu is and thought, why not marinate it with all these fresh herbs? Adding garlic would make it even better. Garlic Herb Vegan Tofu is now my go-to recipe when I want something fresh, easy, and satisfying. It’s amazing how the market’s simple ingredients created such a memorable dish.

Perfect for Every Occasion

One of the things I love about Garlic Herb Vegan Tofu is how versatile it is. Whether it’s served with rice, tossed into a salad, or used in wraps, it always tastes amazing. My friends often ask for the recipe because it’s easy to make and fits into any diet. Garlic Herb Vegan Tofu is not only delicious but also healthy, with protein-packed tofu and a mix of fresh herbs that make every bite refreshing. This dish proves that vegan food can be flavorful and exciting.

A New Favorite Tradition

Garlic Herb Vegan Tofu has become a tradition in our home. Every time I make it, I’m reminded of the family gathering where it first became a hit. It’s not just food; it’s a memory of togetherness and laughter. The simple combination of garlic and herbs with tofu shows how little you need to create something special. Garlic Herb Vegan Tofu is now a recipe that I proudly share with others, knowing it will bring them the same joy it brought us.

Chef’s Notes- Garlic Herb Vegan Tofu

• Tofu Preparation: Always use firm or extra-firm tofu for the best texture. Pressing the tofu is crucial to remove excess water, allowing the marinade to penetrate deeply. A tofu press or heavy objects wrapped in a clean towel work well.
• Scoring Tofu: The crosshatch pattern allows the marinade to seep into the tofu, intensifying the flavor. Use a sharp knife and gentle pressure to avoid cutting through.
• Marination Time: For optimal results, marinate the tofu overnight. This ensures the tofu absorbs maximum flavor. If you’re short on time, aim for at least 6 hours.
• Blending the Sauce: Soaking cashews beforehand is key for a creamy sauce. Use a high-speed blender to ensure a silky texture. If your blender isn’t strong, soak the cashews in hot water for 30 minutes.
• Cooking Tips: Baking the tofu at high heat ensures a crisp exterior while keeping the inside tender. Flipping the tofu midway through baking ensures even cooking.
• Presentation: Arrange the tofu on a plate and drizzle with sauce just before serving. Garnish with fresh herbs for a pop of color and added freshness.
• Optional Enhancements: Add a sprinkle of smoked paprika or cayenne for a smoky or spicy twist. Consider pairing with steamed greens or roasted vegetables to complete the meal.

Garlic Herb Vegan Tofu

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Dive into the vibrant flavors of our Garlic Herb Vegan Tofu! This mouthwatering dish transforms tofu into a succulent, salmon-like centerpiece, marinated with aromatic herbs and a hint of spice. Topped with a luscious creamy garlic herb sauce, it’s perfect for those seeking a hearty, plant-based main course. Whether you’re a seasoned vegan or exploring plant-based options, this recipe promises a delightful and satisfying meal that bursts with flavor and nutrition. Get ready to impress your taste buds and loved ones with this culinary masterpiece inspired by top chefs!

Course: Main CourseCuisine: American, VeganDifficulty: Easy

Print

Servings

4

Prep time

10

minutes

Cooking time

40

minutes

Calories

276

kcal

Resting Time

8

hours 

Total time

8

hours 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 blocks Firm Tofu (15 oz each), thoroughly drained and pressed

• 1 small Beetroot peeled for color and sweetness

• ½ cup Nori Sheets finely crushed for a seaside flavor

• 3 cloves Garlic minced for depth

• ½ teaspoon Salt plus additional to taste

• ¼ teaspoon Red Pepper Flakes for a subtle heat

• 1 tablespoon Apple Cider Vinegar adds tanginess

• 1 tablespoon Lemon Juice fresh and zesty

• 2 teaspoons Pickle Juice introduces a tangy twist

• 2 tablespoons Tahini for creaminess

• 1 cup Vegetable Broth to blend flavors

• ½ cup Raw Cashews soaked for smoothness

• ½ cup Unsweetened Non-Dairy Milk (such as oat milk)

• 2 tablespoons Olive Oil for richness

• 4 cloves Garlic chopped finely

• 1 Shallot diced small

• 2 tablespoons Fresh Herbs (thyme, rosemary, and chives)

• ½ to 1 cup Vegetable Broth to achieve desired consistency

• 1 teaspoon Lemon Juice brightens the sauce

• ½ cup Vegan Parmesan such as Follow Your Heart brand

• Salt and Pepper to taste, for seasoning

• Alternative Ingredients:

• Tofu: Can substitute with tempeh or seitan for a different texture.

• Beet: Use carrot for a milder sweetness or omit for a different flavor profile.

• Nori Sheets: Substitute with seaweed flakes or omit if unavailable.

• Apple Cider Vinegar: Rice vinegar or white wine vinegar can replace.

• Pickle Juice: Use lemon juice or vinegar as an alternative.

• Tahini: Almond butter or sunflower seed butter can be used.

• Cashews: Sunflower seeds or almonds for those with nut allergies.

• Non-Dairy Milk: Almond milk or soy milk as alternatives.

• Vegan Parmesan: Nutritional yeast can replace for a different cheesy flavor.

Directions

• Prepare Marinade – Begin by creating the flavorful marinade. Combine the peeled beet, crushed nori sheets, minced garlic, salt, red pepper flakes, apple cider vinegar, lemon juice, pickle juice, tahini, and vegetable broth in a high-speed blender. Blend until the mixture is completely smooth, ensuring all ingredients are well integrated. This should take about 3-4 minutes.
• Marinate Tofu – Carefully slice each pressed tofu block into 3 or 4 even pieces. Lay each slice flat on the cutting board and use a small knife to score the surface with diagonal cuts, creating a crosshatch pattern without cutting through the tofu. Place the scored tofu slices into a large mixing bowl and pour the prepared marinade over them, ensuring each piece is submerged. Allow the tofu to marinate in the refrigerator for at least 6 hours, preferably overnight, to absorb all the flavors.
• Bake Tofu – Preheat your oven to 425°F (220°C). Arrange the marinated tofu slices on a lined baking sheet, ensuring they are evenly spaced. Bake for 40 minutes, flipping halfway through, until the tofu is golden and slightly crispy on the edges.
• Make Sauce – While the tofu bakes, prepare the creamy garlic herb sauce. In a blender, combine soaked cashews, non-dairy milk, olive oil, chopped garlic, diced shallot, fresh herbs, vegetable broth, lemon juice, and vegan parmesan. Blend until smooth and creamy, adjusting the vegetable broth to reach your desired consistency. Season with salt and pepper to taste.
• Serve – Once the tofu is baked to perfection, arrange the slices on plates and generously drizzle with the creamy garlic herb sauce. Garnish with additional fresh herbs if desired. Serve alongside your favorite sides such as roasted vegetables, quinoa, or a fresh salad for a complete and satisfying meal.

Equipment

• cutting board
• chef’s knife
• blender
• baking sheet
• mixing bowls
• measuring cups and spoons
• oven

Nutrition Facts

• Calories: 276kcal
• Fat: 18g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 500mg
• Potassium: 350mg
• Carbohydrates: 15g
• Fiber: 5g
• Sugar: 4g
• Protein: 18g
• Vitamin A: 1200IU
• Vitamin C: 15mg
• Calcium: 250mg
• Iron: 3mg

FAQ- Garlic Herb Vegan Tofu

Can I prepare the tofu in advance?

Yes! Marinate the tofu a day ahead and store it in the refrigerator. The longer it marinates, the more flavorful it becomes. You can also prepare the sauce in advance and store it in an airtight container for up to 3 days.

What if I don’t have a blender?

You can use a food processor instead. For the sauce, finely chop the soaked cashews and garlic before processing to ensure a smoother consistency.

How can I make the dish spicier?

Add more red pepper flakes to the marinade or a splash of hot sauce to the creamy garlic herb sauce. You can also serve the dish with a side of chili oil or sriracha.

What sides pair well with this dish?

This tofu pairs beautifully with quinoa, rice, roasted sweet potatoes, steamed broccoli, or a fresh arugula salad. For a hearty meal, serve alongside vegan mashed potatoes.

Can I freeze this dish?

You can freeze the marinated tofu before baking. Store it in an airtight container for up to 3 months. Thaw, bake, and prepare the sauce fresh when ready to serve. Avoid freezing the sauce as it may lose its creamy consistency.