I couldn’t resist trying another tofu recipe from Vegan Soul Kitchen, this time it’s Rosemary-Roasted Tofu Cubes. It’s now officially, my new, absolutely, favorite way to prepare tofu.
I love roasting vegetables but somehow I never once thought to try it with tofu. It’s so good – crispy on the outside and creamy on the inside. And so unbelievably easy and quick. No need to press the tofu, just season it and throw in the oven.
It’s such a great cooking method for tofu that I’m now experimenting with different spices. I’ve substituted the rosemary for Chinese 5-spice and I’m going to try salt and pepper next.
I’ve written about eating a whole pound of tofu in one day before, with this recipe there’s no doubt I can easily put away two pounds without even trying.
Related Posts
Blackened Tofu From Vegan Soul Kitchen
11 Herbs and Spices Baked Tofu
Chicken Fried Tofu
Chinese 5-Spice Baked Tofu
Crispy Baked Tofu
CV,
That tofu looks amazing. I can’t believe I never thought to roast it before.
Gorgeous photos. What kind of camera do you use? I’m using a Canon Rebel XT and loving it!
Have a great Sunday darlin,
With Love,
Emily
i gotta get that recipe.
or that whole cookbook.
im with you on the tofu. i can easliy go through a pound as well :)
Oh my word… that looks delicious!
I really liked this recipe too. I hadn’t thought of the Chinese 5 spice idea! That would be a wonderful way for me to use this spice more often.
I need to get that book! Your tofu looks delicious. I Actually broil tofu chunks alot. You can drizzle a bit of oil, add garlic and whatever seasonings you want with it and wallah!
I have to give this one a go. LOVE roasting tofu and potatoes together with some olive oil and salt.
One of my fav. comfort foods.
wow those look good! like rosemary roasted potatoes but more nutritious!
these look incredible – and speaking of salt and pepper baked tofu – friends of mine posted a salt and pepper baked tofu technique recently that you might want to check out:
http://herestheveg.blogspot.com/2009/04/april-22-2009-soft-tofu-tacos.html
Those look delicious and just easy enough for me to make without fear!
On another note, did you cook anything for Mother’s Day this year?
Emily – Thanks! I have a Nikon D40 that I’m still learning how to use.
sarah – Tofu definitely goes quick around here! :-)
Foodeater – Thank you!
lisa (show me vegan) – It’s quite tasty with Chinese 5-spice, just don’t use the same amount you would for the rosemary. It’s probably too strong, just add whatever amount to taste. :-)
dreamin’itvegan – Broiling tofu sounds great too and something else I haven’t tried. Thanks for the idea!
in2insight – Roasted tofu and potatoes are the best!
veggievixen – Yup, nutritious and protein packed!
Philippa O – Thanks, your friends’ tofu looks awesome! I’ll have to try it sometime.
Heather C – Yes, it’s super easy, no need to be afraid. :-) I didn’t make anything special for Mother’s Day but I did cook up a batch of butternut squash soup earlier in the day.
Those look delectable!
Like you posted, I’m always roasting veggies but it never even occurred to me to do it to tofu…
I must must MUST buy this book. The tofu looks so delicious!
Those tofu cubes look so good! Man, I could really go for some of that right about now.
Salt & Pepper Roasted Tofu sounds absolutely amazing. Rosemary is great too, but I’m huge on s&p. Looks great!
what temp do you roast and for how long? I couldn’t find the actual recipe, just the posts???
debbie – I usually roast around 450 or so for about 15 minutes on each side, depending on the temperature of your oven.
That Rosemary Tofu recipe from Vegan Soul Kitchen was so delish, I made it the banner for my blog, LOL! And it’s so easy, it’s scandalous.
Faith
I love the “Roasted, Toasted, Baked Tofu,” recipe from the Whole Foods Supermarket Deli. It will make a tofu lover out of anyone, but it does not look like this. I found this site looking for that recipe. Thanks.
Way to not give the recipe. Sheesh.