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Rosemary Garlic Tofu

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Rosemary Garlic Tofu
  • 4 Servings
  • 5 mins Prep Time
  • 25 mins Total Time


Created by From My Bowl

1 block Nasoya Organic Firm Tofu, pressed

1 tablespoon avocado oil

1 tablespoon tamari, liquid aminos, or soy sauce

½ teaspoon garlic powder

1 teaspoon fresh rosemary, finely chopped

2 tablespoons non-gmo cornstarch, divided

Black pepper, to taste


  1. Preheat the oven to 400F. Cut the pressed tofu block in half lengthwise, then cut each rectangle into 16 even cubes.
  2. Add the cubed tofu to a large bowl. Pour the avocado oil and tamari over the tofu, then use a spatula to gently toss until evenly coated. Sprinkle the garlic powder, rosemary, 1 tablespoon of cornstarch, and black pepper over the tofu, then stir until evenly coated. Add the remaining cornstarch to the bowl and repeat.
  3. Transfer the tofu to a baking sheet lined with a silicone mat, leaving space between each piece. Bake on the top rack of the oven for 15 minutes, then carefully flip and bake for another 10 to 15 minutes.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!