Rosemary-Roasted Tofu Cubes
- 2 pounds extra-firm tofu (2 large cakes)
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons minced fresh rosemary
- 1⁄2 teaspoon paprika
- 1 teaspoon coarse sea salt
Instructions:
Crispy on the outside and creamy within, these cubes serve as a nice all-purpose protein that can be paired with more complexly flavored sides to make a complete meal.
- Preheat the oven to 450°F.
- Place each tofu cake on its side and cut in half. Lay the tofu down flat, keeping the layers together, and cut it, widthwise, into three even slabs. Cut each of those slabs in half widthwise, leaving you with twelve cubes per cake (twenty-four total).
- In a medium-size bowl, combine the olive oil, rosemary, paprika, and salt and mix well with a fork. Add the tofu cubes and gently toss to coat with the mixture.
- Gently transfer the tofu cubes to a parchment-lined baking sheet in a single layer.
- Roast for 30 minutes, gently stirring with a large spoon after 15 minutes.