Tofu Escabeche
- Total Time
- About 1 hour and 15 minutes, mostly unattended
- Rating
- Comments
- Read comments
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Ingredients
- 2blocks firm or extra-firm tofu
- Salt
- ½cup olive oil
- ¼cup red or white wine vinegar
- 1teaspoon Dijon mustard
- 1small shallot, minced
- Ground black pepper
Nutritional analysis per serving (4 servings)
364 calories; 34 grams fat; 5 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 14 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 300 degrees. Set the tofu block on one of its sides and cut it in half so that you have two rectangles, each about 1-inch thick. Cut each rectangle diagonally into 4 triangles about 1-inch thick.
- Step 2
Spread the tofu on a large baking sheet lined with parchment and transfer to the oven. Cook undisturbed until the triangles develop a browned crust and start to separate from the pan, 45 to 60 minutes, depending on how dry you want them. You can increase the temperature to 400 degrees for the last 5 to 10 minutes of cooking to brown. Sprinkle with a little salt and transfer the tofu to a platter or gratin dish.
- Step 3
Whisk together the oil, vinegar, Dijon, shallot and a sprinkle of salt and pepper in a small bowl. Pour the vinaigrette all over the tofu, and toss to make sure every piece is coated. Cover and refrigerate for at least 2 hours and up to a day. Serve cold or at room temperature.
- To make Provencal Tofu Escabeche, skip the vinaigrette and instead, combine in a skillet over medium heat 1½-cups chopped tomatoes, ⅓-cup chopped pitted olives, 2 tablespoons capers, 1 tablespoon chopped garlic, 1 teaspoon fresh thyme, ⅓-cup olive oil, 2 tablespoons red wine vinegar, ground black pepper and a small pinch of salt. Cook until the mixture is warm and proceed as directed with the rest of the recipe.
Private Notes
Comments
Best and easiest way to make delicious tofu-- less mess and less calories than frying it, but the effect is the same. My go-to basic for everything from stir fries to salads!
I typically press even before putting in the oven with great results, however it's likely the oven takes care of the moisture but may need more time without pressing beforehand. I often bake at 375 for about 30 minutes. Baking tofu is my favorite way to prepare it for firm texture, though it's easy to overcook and become dry if not watching, and it firms up a bit as it cools after removing from the oven.
This is delicious! Love the idea of roasting the tofu until it's crispy on the outside, and the brine is delicious. I didn't have a shallot, so I used a bit on minced onion.
Would it not be more flavorful to marinate the tofu before baking?
Classic Mark Bittman recipe in that this is more of an approach or a lesson than a recipe, making it incredibly adaptable for all kinds of cuisines and situations.
I did not enjoy this. I ended up with rubbery pieces of tofu drenched in salad dressing.