{"id":9796,"date":"2026-09-01T14:14:29","date_gmt":"2026-09-01T12:14:29","guid":{"rendered":"https:\/\/thehappylentils.com\/?p=9796"},"modified":"2026-09-01T14:14:30","modified_gmt":"2026-09-01T12:14:30","slug":"honey-oregano-baked-tofu-with-roasted-grapes","status":"publish","type":"post","link":"https:\/\/thehappylentils.com\/en\/honey-oregano-baked-tofu-with-roasted-grapes\/","title":{"rendered":"Honey Oregano Baked Tofu with Roasted Grapes"},"content":{"rendered":"
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Looking for a meatless main dish that feels like a main? You just found it. This honey oregano baked tofu is juicy and full of flavor, roasted right alongside sweet grapes and finished with toasted pistachios, seeds, and one more drizzle of honey. It’s the tofu you’ve been waiting for, genuinely pretty (admit it), and so, so easy to make. Want it fully vegan? Just swap the honey for maple syrup.<\/p>\n\n\n

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\"Baked<\/figure>\n<\/div>\n\n\n

Why You’ll Love This Recipe:<\/h2>\n\n\n\n
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  • Big Mediterranean flavor from just honey, olive oil, and fresh oregano<\/li>\n\n\n\n
  • Mostly hands-off, the oven does the work while you toast the seeds<\/li>\n\n\n\n
  • Naturally gluten-free, and easy to make vegan<\/li>\n\n\n\n
  • Simple enough for a weeknight, pretty enough for guests<\/li>\n<\/ul>\n\n\n
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    Key Ingredients & Substitutions:<\/h2>\n\n\n\n
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    • Firm tofu<\/strong> \u2013 use firm or extra-firm tofu here, and dry it really well before it goes into the marinade. The drier the tofu, the better it soaks up flavor.<\/li>\n\n\n\n
    • Fresh oregano<\/strong> \u2013 this recipe really does need fresh oregano, not dried. Dried oregano just won’t give you the same flavor here.<\/li>\n\n\n\n
    • Honey or maple syrup<\/strong> \u2013 honey for the classic version, maple syrup for a fully vegan one.<\/li>\n\n\n\n
    • Grapes<\/strong> \u2013 red or green both work, whatever you have.<\/li>\n\n\n\n
    • Sunflower seeds, pumpkin seeds & pistachios <\/strong>\u2013 this is my go-to topping mix, but you don’t need to use all three. Swap in whatever seeds or nuts you have on hand, or skip one if that’s easier.<\/li>\n<\/ul>\n\n\n
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      \"Tofu<\/figure>\n<\/div>\n\n\n

      Pro Tips for Success:<\/h2>\n\n\n\n
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      • Score the tofu in a criss-cross pattern (without cutting all the way through) so it soaks up more of the marinade.<\/li>\n\n\n\n
      • The longer the tofu marinates the more flavorful it gets. Anywhere from 3 hours up to a full day, in the fridge. <\/li>\n\n\n\n
      • Toast the seed mixture in a dry pan for about a minute, stirring constantly, then move it to a bowl right away so it doesn’t keep cooking (and burning) in the hot pan.<\/li>\n\n\n\n
      • You can prep everything ahead of time and just reheat the tofu in the oven before serving.<\/li>\n<\/ul>\n\n\n\n
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