Rosemary Garlic Tofu

Name: Rosemary Garlic Tofu
Prep time: 5 min
Cook time: 27 min
Total time: 32 min
Ingredients: 1 14 ounce (396 g) block extra firm tofu, pressed and cubed; 1 tablespoon avocado oil; 1 1/2 tablespoons cornstarch or arrowroot powder; 1 tablespoon nutritional yeast; 1 teaspoon finely diced fresh rosemary; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/2 teaspoon salt

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Prep Time: 5 minutes

Cook Time: 27 minutes

Total: 32 minutes

Servings: 2

Author : Caitlin Shoemaker

rosemary tofu vegan garlic tofu

Ingredients

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1 14 ounce (396 g) block extra firm tofu, pressed and cubed1 tablespoon avocado oil1 1/2 tablespoons cornstarch or arrowroot powder1 tablespoon nutritional yeast1 teaspoon finely diced fresh rosemary1 teaspoon garlic powder1/2 teaspoon black pepper1/2 teaspoon salt

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Instructions

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Step 1

Preheat the oven to 420F and set a baking sheet aside.

Step 2

add the diced tofu to a medium bowl, pour the oil over it, and toss gently with a spatula. Add the cornstarch, nutritional yeast, rosemary, garlic powder, black pepper, and salt to the bowl and toss again until the tofu is evenly coated

Step 3

Transfer the tofu to the baking sheet and spread it out evenly so it does not touch. Bake on the top rack of the oven for 15 minutes, then remove and flip the tofu. Return the tofu to the oven and bake for an additional 12 to 15 minutes, until golden and crispy

Step 4

serve warm. Leftovers can be stored in the refrigerator, in a sealed container, for up to 5 days.