Oh My Veggies · by Nicole★ 5.0 (9)
Baked Italian Herb Tofu
NUTRITION · PER SERVING70M COOK
CAL 6%·PRO 23%
CARBS 3G10% OF CAL
1G FIBER1G SUGAR1G OTHER
FAT 9G63% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked tofu marinated in Italian herbs, olive oil, and vinegar. Crispy on the outside and tender inside, perfect for adding to salads, pasta, and sandwiches.
mainamericantofu🍪 sheet pan🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons liquid aminos (I used coconut aminos)
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoon red wine vinegar
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- A dash of freshly ground black pepper
- 1 15-ounce package extra-firm tofu, pressed for 30 minutes and cut into 8 slabs
- Salt to taste
At a glance
PER SERVING · TIME 70M
CAL 6%·PRO 23%
CARBS 3G10% OF CAL
1G FIBER1G SUGAR1G OTHER
FAT 9G63% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 813mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 201mg
- Calcium
- 309mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.