Tofu Crisp With Balsamic Tomatoes

Heat oven to 400 degrees F / 204 C and line a sheet pan with parchment paper.

Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.

Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with salt and black pepper.

In a medium mixing bowl, whisk together 1 teaspoon olive oil, the nutritional yeast, garlic powder (if using) and ¼ t oregano. Add tofu to nutritional yeast mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.

In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining ½ t oregano, salt & pepper. Drizzle in the remaining 2 t of olive oil, tossing to combine.

Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.

To serve, sprinkle cilantro on top and drizzle with balsamic if you’d like.