1 Tablespoon unrefined cold-pressed extra-virgin olive oil (you may need a smidge more)
½ cup grated parmesan cheese (use vegan Parmesan if desired)
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon sea salt
Freshly ground black pepper
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Sauce:
2 Tablespoons unrefined olive oil
4 garlic cloves (thinly sliced)
Pinch crushed red pepper flakes (optional)
1 pint cherry tomatoes (halved)
Sea salt and freshly ground black pepper to taste
A few large basil leaves (torn by hand)
Steps
Preheat the oven to 400 degrees F and line a small baking sheet with unbleached parchment paper.
Squeeze the moisture out of the tofu by wrapping the block with paper towels and placing on a cutting board. Place something heavy, such as a skillet filled with cans, on top and allow it to sit for 15 minutes or longer. Alternatively, use a tofu press to press out the moisture. Cut tofu into 4 slabs.
Place the oil in a medium-size dish that is big enough to dip in the tofu slabs. Mix the cheese, spices, salt and pepper in a separate dish.
Dip the tofu slabs in oil (one at a time) and toss to coat. Then dip the tofu into the cheese mixture, coating all sides and place on the prepared baking sheet. Repeat with remaining tofu pieces.
Bake in the oven for 35-45 minutes, or until golden.
Make the sauce: heat oil in a medium sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes and swirl until fragrant. When the garlic just starts to turn golden around the edges, increase the heat to medium and add tomatoes and a big pinch of salt plus pepper to taste. Cook tomatoes, stirring, until they start to lose their shape, about 5 minutes. Check seasoning and remove from heat. Stir in basil and spoon over tofu.
Reviews
Ahmed Baker on 2025-05-23 (5 stars): Made this recipe vegan with dairy-free parmesan (violife brand) and it turned out wonderfully! Didn't bother to press the tofu and used a cooking spray to decrease the amount of oil and it still turned out perfectly.
Sandra Brown on 2025-05-07 (5 stars): I used this as a Passover dish for my vegetarian niece (not with the tomatoes, though) and it was absolutely delicious. I will be making it for myself for an everyday meal - with the tomatoes! This tofu would also be great cut up into a salad. I suggest salting the tofu after pressing and letting that sit for a bit before coating with the oil and unsalted cheese mixture. I find that seasons the tofu more evenly.
Sharon Coey on 2024-07-16 (5 stars): This recipe is insane. I can't even believe the flavor. My tofu-skeptic teen said, "Add this to the roster!" As a bonus, the timings let you clean up as you go along.
Meri Schroeder on 2024-05-05 (5 stars): Really good tofu recipe. I ended up cutting the tofu into cubes, mixing with oil, and then stirring them in a bowl with the seasonings and cheese. Baked for about 30 minutes. Served with rice noodles. Very filling, but feel like it was clean eating. Thanks again, for a great recipe!
Ivy on 2023-07-23 (5 stars): This was really delicious! Served it alongside roasted cauliflower for a fast meal. Only weird thing is that the tofu was done after 20 mins — I thought I must have read the recipe wrong!
Morgan on 2023-07-08 (5 stars): Made this the other night and it was a hit. Served it with a big salad. I’d never heard of a tofu press before but need to get one since I make tofu often anyway, and plan to put this recipe into regular rotation! Delicious, nutritious, & easy!
