Serves: 2-4, depending on what else you're serving
Ingredients
Tofu:
1 (12 to 15-ounce) firm or extra-firm tofu block
1 Tablespoon unrefined cold-pressed extra-virgin olive oil (you may need a smidge more)
½ cup grated parmesan cheese (use vegan Parmesan if desired)
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon paprika
¼ teaspoon sea salt
Freshly ground black pepper
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Sauce:
2 Tablespoons unrefined olive oil
4 garlic cloves, thinly sliced
Pinch crushed red pepper flakes (optional)
1 pint cherry tomatoes, halved
Sea salt and freshly ground black pepper to taste
A few large basil leaves, torn by hand
Instructions
Preheat the oven to 400 degrees F and line a small baking sheet with unbleached parchment paper.
Squeeze the moisture out of the tofu by wrapping the block with paper towels and placing on a cutting board. Place something heavy, such as a skillet filled with cans, on top and allow it to sit for 15 minutes or longer. Alternatively, use a tofu press to press out the moisture. Cut tofu into 4 slabs.
Place the oil in a medium-size dish that is big enough to dip in the tofu slabs. Mix the cheese, spices, salt and pepper in a separate dish.
Dip the tofu slabs in oil (one at a time) and toss to coat. Then dip the tofu into the cheese mixture, coating all sides and place on the prepared baking sheet. Repeat with remaining tofu pieces.
Bake in the oven for 35-45 minutes, or until golden.
Make the sauce: heat oil in a medium sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes and swirl until fragrant. When the garlic just starts to turn golden around the edges, increase the heat to medium and add tomatoes and a big pinch of salt plus pepper to taste. Cook tomatoes, stirring, until they start to lose their shape, about 5 minutes. Check seasoning and remove from heat. Stir in basil and spoon over tofu.
Recipe by Pamela Salzman at https://pamelasalzman.com/parmesan-baked-tofu-with-burst-cherry-tomatoes-recipe/