Rosemary Tofu ~
Extra-firm tofu marinated in a savory, tangy rosemary-infused sauce, then pan-fried until lightly crisp.
Serve as a main dish over Herbed Rice or toss into Tomato Orzo Salad for a boost of plant-based protein.
Rosemary Tofu Recipe
Rosemary Tofu is a simple yet flavorful dish that’s easy to prepare. After pressing and marinating in a savory mixture of tamari, maple syrup, and fresh rosemary, the tofu soaks up all the aromatic flavors. It is then pan-fried until nicely browned on all sides. As it cooks, the marinade reduces, creating a delicious glaze that coats the tofu, giving it a rich, savory finish.
Quick Tip for Success
- Press the tofu! Removing excess water helps the tofu absorb more flavor and achieve a firmer texture.
How to Press Tofu
Pressing tofu is simple and makes a big difference.
- Using a tofu press: This is the easiest and most effective way to get the job done.
- With everyday kitchen items: Wrap the block of tofu in a clean towel, place it between two plates, and weigh it down with a heavy object like a skillet.
- By hand: If you’re short on tools, gently squeeze the tofu over the sink. It’s less efficient but works in a pinch.
Ingredients for Rosemary Tofu
You will need the following:
- 1/4 cup tamari
- 2 tablespoons olive oil
- 2 tablespoons vegan Worcestershire sauce
- 2 teaspoons maple syrup
- 2 teaspoons garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon ground black pepper
- 1/2 teapoon salt
- 1/8 teaspoon cayenne pepper
- 14 ounces extra firm tofu, pressed and cut into 1-inch cubes
Ingredient Notes
- Tamari:Japanese-style soy sauce that brings a rich, savory depth to the dish. If you don’t have it, soy sauce works just as well.
- Vegan Worcestershire Sauce: I use a vegan Worcestershire sauce that adds a tangy kick and layer of flavor to the marinade.
- Maple Syrup: A little sweetness to balance out all the savory notes.
- Fresh Garlic: Fresh is best for bold flavor, but 1/2 teaspoon of garlic powder will also work.
- Fresh Rosemary: This aromatic herb is great for bringing an earthy vibe to the tofu. 2 teaspoons of dried rosemary can be substituted for fresh, if needed.
- Cayenne Pepper: Gives just a subtle hint of heat. Leave it out if you prefer to keep things milder.
- Tofu: Use extra-firm or super-firm tofu; anything softer will not yield the best results.
How to Make Rosemary Tofu
STEP ONE: Prep the Tofu. Use a kitchen towel or paper towels to pat dry the pressed and cubed tofu. In an 8×8-inch baking dish or shallow bowl, arrange the tofu pieces in a single layer. Set aside.
STEP TWO: Make the Marinade. In a small bowl, whisk together the tamari, olive oil, Worcestershire sauce,maple syrup, garlic, rosemary, black pepper, salt, and cayenne. Adjust seasoning to taste.
STEP THREE: Marinate the Tofu. Pour the marinade over the top of the tofu, turning the pieces to coat. Marinate for at least 1 hour, and up to overnight, turning once.
STEP FOUR: Cook the Tofu. Set a large skillet over medium-high heat and add the olive oil. When the oil is hot, use a slotted spoon to transfer the tofu to the pan, keeping the pieces in an even layer. Cook for 7-8 minutes, turning occasionally to brown on all sides.
STEP FIVE: Finish with Marinade. Add the remaining marinade and continue cooking for an additional 1 minute, until the marinade is reduced by at least half. Serve hot, cooled to room temperature, or cold.
FAQ
- Can I use other fresh herbs? Yes! Fresh thyme and oregano also work well for this recipe.
Storage
- Leftover tofu should be stored in an airtight container in the refrigerator. Cold Rosemary Tofu makes a tasty snack or light lunch the next day!
More Recipes You’ll Love!
- Balsamic Tofu
- Grilled Pesto Tofu
- Stovetop Brussels Sprouts
- Herbed Couscous and Tofu Salad
- Spiced Roasted Pumpkin
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Rosemary Tofu
Ingredients
- 1/4 cup tamari
- 2 tablespoons olive oil
- 2 tablespoons vegan Worcestershire sauce
- 2 teaspoons maple syrup
- 2 teaspoons garlic minced
- 2 tablespoons fresh rosemary chopped
- 1 teaspoon ground black pepper
- 1/2 teapoon salt
- 1/8 teaspoon cayenne pepper
- 14 ounces extra firm tofu pressed and cut into 1-inch cubes
Instructions
- Use a kitchen towel or paper towels to pat dry the pressed and cubed tofu. In an 8×8-inch baking dish or shallow bowl, arrange the tofu pieces in a single layer. Set aside.
- In a small bowl, whisk together the tamari, olive oil, Worcestershire sauce,maple syrup, garlic, rosemary, black pepper, salt, and cayenne. Adjust seasoning to taste.
- Pour the marinade over the top of the tofu, turning the pieces to coat. Marinate for at least 1 hour, and up to overnight, turning once.
- Set a large skillet over medium-high heat and add the olive oil. When the oil is hot, use a slotted spoon to transfer the tofu to the pan, keeping the pieces in an even layer. Cook for 7-8 minutes, turning occasionally to brown on all sides.
- Add the remaining marinade and continue cooking for an additional 1 minute, until the marinade is reduced by at least half. Serve hot, cooled to room temperature, or cold.
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