Tofu with mediterranean herbs and vegetables

I like making my own tofu from scratch. It is a quite time-consuming process as it requires soaking the beans, making soy-milk, separating the soy protein from the whey and finally pressing the water out of the tofu to get a firm and solid block of dairy free “fresh cheese”…
rsz_tof_1490Plain tofu tastes a bit bland, but if you spice it and combine it with some nice and fresh ingredients you are in for a healthful treat.  
rsz_cherry-tomatoes_sep_2016I often go for Asian-style marinades, but in this recipe I have used Mediterranean herbs, olive oil, garlic and some drops of lemon juice to spruce up my tofu.
rsz_tofu-mediterranean-style_sep_2016I cut the tofu and the vegetables (carrots and zucchini) in wedges and bake the lot in a pan until golden brown, before adding some cherry tomatoes. I serve the tofu and vegetables with a portion of gluten-free fettuccine and a topping of roasted pine-nuts. 

Tofu with Mediterranean herbs and fresh vegetables
Serves 2
marinated tofu and vegetables with Mediterranean herbs
Write a review
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 150 g of firm tofu, cut in wedges
  2. 200 g squash, cut in wedges
  3. 1 small carrot, cut in wedges
  4. A handful of cherry tomatoes
  5. 2-3 garlic cloves, minced
  6. 1 tsp of dried basil
  7. 1 tsp thyme
  8. 0.5 tsp rosemary
  9. a pinch of chili flakes
  10. salt, black ground pepper
  11. 1 tbsp olive oil
  12. some drops of lemon juice
  1. Cut the tofu, the zucchini and the carrot in wedges
  2. Mix the olive oil with the herbs, salt, pepper, chili flakes, lemon juice and minced garlic in a container
  3. Add the vegetables and the tofu, close the lid and gently shake the container to evenly distribute the marinade
  4. Place in the fridge for at least 30 min
  5. Cook a generous (if planning for two) serving of glutenfree pasta and set aside
  6. Heat up a skillet on medium to high heat and neatly space the tofu and vegetables on the hot surface
  7. Bake for some minutes on each side, until golden brown
  8. Pierce the cherry tomatoes with a fork and toss them in the pan
  9. Lower the heat, add a couple of tbsp of water and bake the vegetables for another 3-4 min
  10. Turn off the burner, add the pasta and drizzle with some extra olive oil
  11. Serve with a topping of roasted pine nuts
  1. You can roast the pine nuts while baking the tofu and the vegetables.
  2. I used edamame fettuccine, but any pasta or noodles of your choice will do!
The Chick on a Pea

Leave a Reply

Your email address will not be published. Required fields are marked *