Marinating the tofu for an hour or so before roasting isn't an essential step but ensures an even deeper, fuller flavor. If you're in a hurry, skip this first step and save a bit of the marinade for a table condiment.
Mustard and Chile de Arbol Roasted Tofu with an arugula and herb salad, roasted zucchini and yellow rice with dried cherries

Crusty, tangy, spicy, chewy, salty strips of tofu goodness. What more can we ask for?

Reheated leftover tofu and roasted veggies topped with an heirloom tomato and onion salad.


This works best if you begin with one 1-lb. block of super-firm tofu, generally labeled as "sprouted" tofu. If you can only find the extra-firm variety, that's fine as well but you'll need to press it first. This site has full instructions on prepping tofu for cooking. 

Slice the tofu into pieces, or "steaks", about 1/4" - 1/2" wide. The photos above can be used as a guideline. Place the sliced tofu in a large casserole dish in a single layer.

Soak 3-4 dried chiles de arbol in very hot water for 15 minutes or until softened. Remove the chilies and discard the water.

In a blender, puree until smooth: the soaked chilies, 1/3 cup Dijon mustard, 1-2 T. tamari or soy sauce, 1 clove chopped garlic, 2 T. dry white wine and 2 T. chopped cilantro.

Pour the sauce evenly over the tofu and let rest for 30-45 minutes at room temperature. The tofu can also be covered and refrigerated in its marinade for up to 12 hours.

Preheat the oven to 400 degrees F. Bake the tofu, along with the marinade, for 30 minutes, flipping once halfway through the cooking time.

Serve hot with rice or warm tortillas. Cold leftovers are perfect for sandwiches or as salad toppers.


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