Simple Savory Herbed Tofu

Simple Savory Herbed Tofu 🌱 An easy and delicious vegan recipe for preparing beautifully seasoned pan-browned tofu as an entree or hearty addition to any meal.

Tofu is one of the most common and versatile foods you'll find in vegan kitchens. High in protein, subtle in flavor, and available in different textures, it's ideal for adapting traditional non-vegan recipes. It's no wonder cooks enjoy using it as a plant-based ingredient in so many dishes, from sweets to savories.

This recipe is as easy as it gets! All you need is a package of firm tofu and a few basic seasonings and you'll have everything you need to make the best savory tofu slices to accompany most any side dish, like vegan mashed potatoes with mushroom gravy, mac & cheese, or this rich and delicious vegan cream of tomato soup. Imagine the fantastic sandwiches you can build!

★★★★★ "Love this tofu. I use it on pumpernickel bread add arugula and vegan creamy Italian dressing. It's so good!" Angie

What is tofu?

The number one question asked by people who are new to veganism is "Where do you get your protein?" For those of us who have been vegan for awhile, we know how easy it is to consume more than enough protein from a plant-based diet, tofu of course, being a main staple for a lot of us.

Tofu, also known as bean curd, is a nutrient-rich food created from soy milk that has been heated and coagulated. The soy milk curds are then pressed and formed into blocks, much like traditional cheesemaking. The word "tofu"comes from the Japanese term for bean + curdled or fermented. Tofu or bean curd is often served as a plant-based meat or egg replacement in many recipes. Mild in flavor, tofu readily absorbs seasonings or flavors of any other ingredients it is cooked with. According to Wikipedia, tofu first originated in China more than 2,000 years ago. Today, tofu is a staple in many Asian countries including Vietnam, Thailand, and Korea.

🥕Did you know? Benjamin Franklin, the brilliant polymath inventor, publisher, writer, postmaster, diplomat, and Founding Father - became an ethical vegetarian at the age of sixteen. He was also the first American known to mention tofu, according to a letter he wrote in 1770, where he referred to it as "cheese from China".

Why you will love this recipe

• It's an easy and versatile way to prepare the most delicious tofu
• Use spices, herbs or seasonings you prefer
• The variations are limitless!
• Perfect for Thanksgiving, Veganuary, holidays and everyday entrees

Ingredients

🥕 See the printable recipe card below for quantities & details.

• Tofu - firm or extra firm (drained)
• Olive oil - can be substituted with avocado oil or cooking oil you prefer
• Sage - dried (preferred) or fresh
• Oregano - dried (preferred) or fresh
• Rosemary - dried (preferred) or fresh
• Garlic powder
• Salt
• Pepper

🥕Seasoning Substitution Tip

If you don't stock many spices in your cupboard, I suggest keeping a bottle of Italian seasoning on hand. Most Italian seasonings include oregano, sage and rosemary, as well as other common herbs like basil and thyme. It's a very versatile and convenient way to season many foods, like pasta sauces and dressings and it's the perfect substitute for this recipe. Use one tablespoon Italian seasoning to replace the oregano, sage. and rosemary in this recipe.

🥕Variations

A combination of dried seasonings and fresh herbs can add a lot of flavor to tofu. Here are a few suggestions for different dishes:

• Cumin, chili lime seasoning - great with Mexican or Southwestern-inspired dishes
• Curry powder - adds an exotic flavor to any Thai or Indian recipe
• Smoked paprika, cayenne, chili powder - ideal for a barbecue flavor
• Sage, rosemary, thyme, sweet basil - holiday all the way!

Instructions

Drain the tofu. Tofu is usually packaged in water. Before you use it, you will need to drain off all of the water and press any excess liquid out of the tofu. This will make the tofu absorb the seasonings much better.

One method to press tofu is by sandwiching the tofu between two cutting boards. I suggest first slicing the block of tofu into 1″- 2″ thick slabs. Next, press down firmly or place heavy cans or books on top and let it sit for 10-15 minutes (on a slight slant so the liquid drains into a bowl or sink).

I find the quickest & easiest way is using a tofu press, like the two below.

This clamp style press works well for any firmness of tofu. The liquid drains into the container.

This simple heavy duty press is great for firm and extra firm tofu, which is what we use in preparing this recipe.

1. Drain tofu and slice into approximately ¼"thick slices

2. Combine dry herbs and seasonings. Rub seasonings onto both sides of tofu slices.

3. Pour olive oil into a skillet. Place over med-high heat.

4. Arrange tofu slices in skillet. Cook both sides until nicely browned.

5. Remove from heat. Serve with your favorite side dishes and enjoy!

🥕Serving Suggestions

I love adding savory herbed tofu slices to sandwiches, like this one made with my favorite Thanksgiving leftovers.

Look, I made a tofu turkey sandwich!

The beauty of this tofu recipe is the endless variety of ways you can enjoy it, simply by using different herbs, seasonings and additional ingredients. For this vibrant Tofu Orange Veggie Skillet (below) we used a basic seasoned rub of paprika and salt.

Equipment

Just a few basic kitchen tools are all you'll need to prepare this recipe:

• Large heavy bottom skillet (I prefer cast iron)
• Tofu press or two cutting boards and a couple heavy cans for weights
• Chef's knife
• Measuring spoons
• Metal spatula or tongs