Oven-baked silken tofu

Oven-baked silken tofu

Total: 33 Min. | Active: 10 Min.
vegan, lactose-free
Nutritional value / person: 434 kcal
, Fat: 22 g
, Carbohydrate: 46 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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260 g baguettes, cut diagonally into approx. 1 cm slices
1 tbsp olive oil
1 garlic clove, squeezed


50 g smoked almonds, coarsely chopped
¼ bunch thyme, leaves torn off
2 tbsp olive oil
¼ tsp salt
a little pepper


1 silken tofu (approx. 250 g)
¼ tsp salt
a little pepper

To bake

1 tbsp white balsamic vinegar
2 tbsp olive oil
1 ½ tbsp maple syrup
1 organic lemon, use grated zest and 1 tbsp of juice
½ tsp salt
a little pepper
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For an ovenproof dish that can hold approx. 1 litre, greased

How it's done

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Place the slices of bread on a baking tray. Mix the oil and garlic, spread on top of the bread.

To bake

Approx. 8 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave the bread to cool on a rack. Reduce the oven temperature to 200°C.


Mix the almonds, thyme and oil, season, place half of the mixture in the middle of the prepared tray, set aside the remainder.


Place the tofu on top of the almonds, season all over, top with the remainder of the almonds.

To bake

Approx. 15 mins. in the lower half of the oven. Remove from the oven. Combine the balsamic with all the other ingredients, drizzle over the tofu. Serve with the slices of bread.

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