Baked Tofu with Tomatoes and Broccoli
Serves 1


  • 1 square extra firm tofu, ¾-inch thick
  • 1 tbsp aged balsamic vinegar or apple cider vinegar
  • Sea salt and pepper to taste
  • 1 tbsp onion, chopped
  • 1/2 tsp oregano
  • 4 medium fresh mushrooms, sliced
  • 1 cup canned, diced tomatoes, with juice
  • 1 cup broccoli, chopped
  • Sea salt and pepper to taste (if needed)



Preheat oven to 350°F. Brush the tofu with vinegar on both sides and sprinkle with oregano, sea salt and pepper. Arrange the onion on the bottom of a small casserole dish. Put the tofu on top of the onions. Cover with mushrooms and tomatoes. Put a lid on the baking dish and bake for 45 minutes. Remove the lid and add the broccoli. Cook for another 15 minutes. Check the seasoning and adjust with sea salt and pepper if needed. Place on a plate and serve.