Tofu Marbella

Tofu Marbella

Serving Size: Makes 4 servings


  • 1 pound extra firm tofu, drained
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 cup chopped pitted prunes
  • 1/4 cup chopped pitted green olives
  • 1 tablespoon capers
  • 3 bay leaves
  • 2 teaspoons dried oregano
  • 1 small shallot, thinly sliced
  • 1 teaspoon honey
  • 4 garlic cloves
  • ½ teaspoon salt
  • 3 tablespoons white wine
  • Parsley for garnish (optional)


  1. Pat the tofu dry with a paper or dish towel, then set aside.
  2. Make the marinade: combine the oil, vinegar, prunes, olives, capers, bay leaf, oregano, shallot, and honey in a mixing bowl and stir to combine. Roughly chop the garlic cloves, then sprinkle with the salt. Continue to chop until very finely minced (for more on making garlic paste, see here). Add to the marinade.
  3. Slice the tofu 1/2-inch thick and arrange in one layer in a baking or casserole dish. Pour the marinade over the tofu. Allow to sit, covered, in the fridge for at least 1 hour, and up to 4.
  4. Preheat the oven to 350°F.
  5. Add the white wine to the tofu, and bake in the oven for 45 minutes, until the liquid has mostly absorbed and the top of the tofu is browned. Garnish with parsley and serve over rice pilaf or herbed orzo.

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