This marinated tofu recipe transforms simple firm tofu into a deeply flavorful, protein-packed centerpiece. By pressing the tofu to remove excess moisture, the marinade&# 226;ÂÂmade with rehydrated wild mushrooms, toasted oregano, garlic, olive oil, and sherry vinegarâÂÂpenetrates every pore. The result is a tender yet substantial dish with complex umami notes and a bright herbal finish. Perfect for adding to grain bowls, salads, or serving as a main course with roasted vegetables. ItâÂÂs an excellent vegan option that delivers rich texture and satisfying flavor without heavy cooking methods.
Marinated Tofu
Description
This marinated tofu recipe transforms simple firm tofu into a deeply flavorful, protein-packed centerpiece. By pressing the tofu to remove excess moisture, the marinade&# 226;ÂÂmade with rehydrated wild mushrooms, toasted oregano, garlic, olive oil, and sherry vinegarâÂÂpenetrates every pore. The result is a tender yet substantial dish with complex umami notes and a bright herbal finish. Perfect for adding to grain bowls, salads, or serving as a main course with roasted vegetables. ItâÂÂs an excellent vegan option that delivers rich texture and satisfying flavor without heavy cooking methods.Ingredients
Directions
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Cut the tofu into 1-inch thick slabs.
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Place the tofu slabs on a rack or the back of a baking sheet tilted over a sink or bowl to drain.
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Cover the tofu with another tray and weigh it down with heavy objects, such as cans of tomatoes.
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Let the tofu drain and press for about 30 minutes to remove excess water.
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While the tofu drains, simmer the dried wild mushrooms in 1 cup of water for 15 minutes.
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Heat a small heavy skillet and toast 2 teaspoons of dried oregano or marjoram slowly until fragrant.
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Add the toasted herbs, 2 sliced garlic cloves, 1/2 cup olive oil, 1/2 cup sherry vinegar (or red wine vinegar), 1/2 cup red wine, 1/2 cup tamari soy sauce, 4 whole cloves, 1/2 teaspoon salt, and several twists of black pepper to the pot with the mushrooms and their liquid.
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Bring the marinade to a boil, then reduce heat and simmer slowly for a few minutes more.
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Remove the tofu from the draining setup.
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Arrange the tofu slabs in a single layer in a square or rectangular non-corrosive pan.
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Strain the marinade through a coffee filter or paper towel to remove solids.
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Pour the strained marinade over the tofu.
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Cover with plastic wrap or a lid and refrigerate for at least 1 day, preferably longer, turning the tofu halfway through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2.8kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 0.4g1%
- Dietary Fiber 0.1g1%
- Sugars 0.2g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pressing the tofu is crucial for allowing the marinade to penetrate. The longer you press, the firmer the texture will be.
For best flavor, marinate the tofu for 2-3 days in the refrigerator, turning the slabs every 12 hours.
You can use porcini or shiitake mushrooms for the dried wild mushrooms.
If you prefer a smoother marinade, strain it through a fine-mesh sieve instead of a coffee filter, though the filter works well for removing mushroom bits.
Leftover marinated tofu can be grilled, pan-fried, or added to soups and stews. It will keep in the refrigerator for up to 5 days.
For a gluten-free version, ensure your tamari soy sauce is certified gluten-free.
