This heavenly marinated tofu is infused with a rich coffee and rosemary marinade, taking your tofu from drab to fab in 30 minutes!
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!
- 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
- 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.