Honey Oregano Baked Tofu with Roasted Grapes
Ingredients:
- 600 g (about 21 oz) firm tofu
- 250 g grapes (about 2 cups)
For the marinade:
- 3 tbsp honey or maple syrup
- 3 tbsp olive oil
- 3-4 sprigs fresh oregano leaves only
- 1 tsp freshly ground black pepper
- ½ tsp salt
For topping:
- ¼ cup (30g) sunflower seeds
- ¼ cup (30g) pumpkin seeds
- ¼ cup (30g) raw pistachios roughly chopped
- Extra honey or maple syrup for drizzling
Instructions:
- Prep the tofu: Slice the tofu into pieces about ½ inch (1.5 cm) thick. Using a knife, score a criss-cross pattern into each piece without cutting all the way through. Pat the tofu very dry with paper towels or a clean kitchen towel.
- Make the marinade: In a small bowl, mix the honey, olive oil, fresh oregano leaves, ground black pepper and salt. Arrange the tofu pieces in a single layer in a dish - ideally the same one you'll bake them in. Brush the marinade over the tofu on all sides, making sure it gets into the scored cuts. Cover with plastic wrap and refrigerate for at least 3 hours, up to a full day. The longer it marinates, the more flavor it soaks up.
- Preheat the oven to 350°F (180°C).
- Scatter the grapes over the tofu. Bake uncovered for 1 hour.
- Meanwhile, toast the topping: In a dry skillet, toast the sunflower seeds, pumpkin seeds, and chopped pistachios for about 1 minute, stirring constantly. Transfer immediately to a bowl to stop the cooking. (You can also toast this mixture in the microwave for about 1 to 1½ minutes.)
- Serve warm: Top the baked tofu and grapes with the toasted seed mixture and a final drizzle of honey or maple syrup. Enjoy!
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