baked crispy tofu with tomatoes & tiny pasta

bluejays knock the seeds

down to the patio where

the chickens eat them

source, 3 servings

1 lb pressed firm tofu, cubed; 1 T olive oil+pinch s&p+1 T cornstarch+1 t garlic powder+1 t oregano; 1 pint halved small tomatoes+1 sliced red onion+2 t minced garlic+2 t balsamic vinegar+1/2 t oregano+pinch s&p+2 T olive oil; 3 c cooked ancini di pepe; toppings: cilantro, balsamic glaze

dredge tofu in cornstarch, arrange tofu & veggies on separate halves of parchment-lined baking dish, 425 F, 40 minutes or until crispy, turning halfway through, broil; serve with pasta & toppings

1 thought on “baked crispy tofu with tomatoes & tiny pasta”

  1. How do you press your tofu? I’ve read up on lots of methods (most of which use tons of paper towels and that feels wasteful). What’s your magic?

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