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This heavenly marinated tofu is infused with a rich coffee and rosemary marinade, taking your tofu from drab to fab in 30 minutes!
save this recipe!So the boyfriend-tulip-man is Dutch, which means he tells things like they are. No sugar-coating. No fluff. And as an American, this took a lot of getting used to on my part. Like “I know I’m having a bad hair day, but just say it looks good, dangit!”
But his habit for Dutch directness has a flip side; when he does give a compliment, its sincere. Enter this Rosemary Coffee Marinated Tofu.
Upon first bite of this marinated tofu last night, the tulip-man uttered…a compliment. He, the man of meat and cheese and more meat, could not stop complimenting the marinade. And insisted we make it again tonight. And I mean, I was already way excited to share this with you all but now I’m SO EXCITED!
Rosemary Coffee Marinated Tofu
Ingredients
- 1 14-oz block extra firm tofu, 396 g
- 1 cup coffee, 236 mL
- 2 sprigs rosemary
- 2 cloves garlic, minced
- 2 Tbsp brown sugar
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Cut the tofu into about the size and thickness of a deck of playing cards. You should get 4 pieces to 6, depending on your tofu block. Lay the tofu slices on a few layers of paper towels, and place a few more paper towels on top. Set a baking sheet on the tofu and top it with a heavy plate or pan. Allow the moisture to be squeeze out for 15 minutes.
- Meanwhile, combine coffee, rosemary leaves, garlic, brown sugar, salt, and pepper.
- Place tofu in a sealable dish or ziploc bag, then pour in the marinade. Set in fridge for anywhere from 30 minutes to 6 hours.
- Set tofu on a parchment paper-lined baking sheet and bake for 15 minutes at 400 degrees F (204 C), flipping halfway through.
- You can finish these off on a grill/panini grill or in a saucepan.
For grill, place tofu on medium/high heat and cook 2 minutes on each side, until lightly browned.
For saucepan, heat a splash of oil over medium/high heat and add tofu. Cook 2 minutes on each side, until lightly browned.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Coffee and rosemary! What a gorgeous combination. Thanks for this beautiful site!
I marinated the tofu, got occupied so left the thing overnight… well, after 12 hours, the coffee would not leave the tofu alone… :/
Sisters, cook in 6 hours! lesson learned
Thanks for the tip! 😀
I’ve made something Very similar to this for my family for years, it’s just about the best tofu recipe I’ve ever had, and while it’s still not as good as real steak, it makes for a good change of pace a few times a month. I always use maple syrup instead of brown sugar, and added ground long pepper and thyme to the marinade. The darker blend of the coffee, the better.
I tried this marinade and then used it the next time for a stir fry. I marinated 1/2” tofu cubes then stir fried the in hot olive oil. I added zucchini slices, thinly sliced bullhorn pepper and sliced celery and then I beaten egg cooked and mingled. Served it with cashews. This is a delicious marinade and it also used some of it to cook down in the pan to make juice. Delicious!
So happy you loved it, happy eating!