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.