New York Times Tofu with Roasted Balsamic Tomatoes and Onions

 

From The New York Times

Baked Tofu with Roasted Balsamic Tomatoes and Onions

RECIPE 

1 (14-16 ounce) package of firm or extra firm tofu, 1 ½ tsp. kosher salt, ½ tsp. freshly ground black pepper, 3 tbsp. extra-virgin olive oil, 1 tbsp. cornstarch, 1 tsp. garlic powder, 1 tsp. dried oregano, 1 pint cherry tomatoes, 1 large red onion cut into ¼ inch wedges, 3 garlic cloves, thinly sliced, 1 ½ tsp. balsamic vinegar, plus more for finishing, ½ cup fresh cilantro or parsley.

Slice up tofu and drain on paper towels for at least 15-30 minutes. Then cut tofu into cubes and season with salt and pepper.

Put parchment paper on a cookie sheet.  In a medium bowl, whisk together 1 tbsp. oil, cornstarch, garlic powder and ½ tsp. oregano.  Add tofu to corn starch mixture and gently toss until tofu is coated.  Dump tofu onto one side of cookie sheet. In a bowl toss together tomatoes, onion, garlic balsamic, and remaining ½ tsp.

oregano, a pinch salt and pepper.  Drizzle remaining oil into bowl and toss to combine.  Put veggies onto the other side of the cookie sheet and pop into the oven.  Cook for about 35 minutes, flipping the tofu part way through.  Garnish with your preferred green!  Got rave reviews on this!