Italian Marinated Tofu

READY IN: 1hr 15mins


  • 12
  • 2
    tablespoons olive oil (Extra Virgin if you have it)
  • 2
    tablespoons balsamic vinegar
  • 2
    tablespoons Braggs liquid aminos
  • 2
    garlic cloves, chopped
  • 4
    leaves basil, torn up into small peices
  • 1
    teaspoon dried dill
  • 1
    teaspoon dried oregano
  • 1
    lb firm tofu, about half a block, cut into small squares. The original recipe calls for a full pound of tofu, but


  • Combine the Wine, Oil, Vinegar, Bragg's or Tamari, Garlic, Basil, Dill, And Oregano in a shallow bowl. Whisk lightly to combine, and place tofu squares into marinade. Swish to cover, then cover the bowl and leave alone for 30 minutes.
  • Flip. Leave alone for another 30 minutes.
  • Heat a medium skillet over high heat, pour a small amount of olive oil in and swirl til the skillet is covered.
  • Pour the marinade into the skillet, let it begin to heat. Place tofu squares (which now should be lightly gold-brown instead of the milky white it began as) into the skillet, and use a spatula to squish and cut the tofu into smaller peices.
  • Cook, stirring occasionally, for about 15 minutes or until the marinade is basically gone.
  • If desired, cook until tofu is drier and darker. Or closer to burned, whichever. I stopped mine when it was golden and there was still a bit of liquids left.
  • Spoon out onto a plate and eat as is, or place a little in a lettuce leaf and wrap and eat, or eat on bread.
  • If desired, top with pepper, soy cheese shreds, broccoli sprouts, more dried spices, pasta sauce, mix with rice or vegetables, or basically anything.
  • Since this is an 'Italian' style marinade, consider matching it up with like foods.
  • However you take it, enjoy!
  • You can try doubling the recipe, if you do, please post how it went!