Olive Oregano Wine Baked Tofu Recipe

Name: Olive Oregano Wine Baked Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup white wine (not too dry, see note); 2 tablespoons agave nectar; 1 tablespoon dried oregano; 2 teaspoons dried basil; 2 ½ tablespoons balsamic vinegar; ⅓ cup moroccan dry olive, pitted and roughly chopped (see note); ¼ cup sun-dried tomato, chopped; ⅓ cup seedless grapes, quartered (red or purple); ¼ teaspoon sea salt; ⅛ teaspoon allspice; fresh ground black pepper; 2 ½ tablespoons extra virgin olive oil; 12 ounces extra firm tofu, diced in 1/2 in chunks. Pat dry first

Servings: persons

⅓ cup white wine (not too dry, see note)
2 tablespoons agave nectar
1 tablespoon dried oregano
2 teaspoons dried basil
2 ½ tablespoons balsamic vinegar
⅓ cup moroccan dry olive, pitted and roughly chopped (see note)
¼ cup sun-dried tomato, chopped
⅓ cup seedless grapes, quartered (red or purple)
¼ teaspoon sea salt
⅛ teaspoon allspice
fresh ground black pepper
2 ½ tablespoons extra virgin olive oil
12 ounces extra firm tofu, diced in 1/2 in chunks. Pat dry first

1
["Preheat oven to 400F.", "In an 8""x12"" baking dish, combine the wine, agave nectar, oregano, basil, vinegar, olives, sun-dried tomatoes, grapes, salt, allspice, pepper, and olive oil, and stir through until well incorporated.", "Add the tofu and turn to coat each side.", "Bake covered for 15 minutes.", "Turn the tofu over, and continue to bake uncovered for another 13-15 minutes until the tofu has soaked up most of the marinade.", "Remove from oven and let cool a little before serving; pour any remaining oil, spices, and seasonings over the tofu.", "*Note: use a white wine that is on the sweeter side.", "If using a dry white wine, add another 1/2 - 1 tbsp of agave nectar to the marinade.", "*Note: Moroccan dry olives are truly exceptional in this dish.", "You can purchase them in the deli section of your supermarket.", "Be sure to use them in the dish, rather than opting for regular black olives which do not have the same complexity of flavor.", "Serve over brown rice."]

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cup white wine (not too dry, see note), 2 tablespoons agave nectar, 1 tablespoon dried oregano, 2 teaspoons dried basil, and more.

Yes, Olive Oregano Wine Baked Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Olive Oregano Wine Baked Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions