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
- Preheat the oven to 400F. Cut the pressed tofu block in half lengthwise, then cut each rectangle into 16 even cubes.
- 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.
- 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.