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Crispy baked tofu with leek and pomegranate

Alice - RicetteVegolose
Porzioni 2


  • 200-250 g natural firm tofu
  • 2 medium leeks
  • 1 pomegranate
  • 2 tablespoons soy sauce or shoyu
  • 1 tablespoon extra virgin olive oil
  • sage rosemary and thyme leaves q.s.
  • salt pepper q.s.


  • Wash the leeks and cut them in half lengthwise; cut each half in two to get 4 equal pieces from each leek.
  • Cut the tofu into half a centimeter thick slices; put them in a flat container, taking care that they are not overlapping.
  • Chop finely the herbs, cut the pomegranate in half, set aside one of them and get the juice from the other using a juicer.
  • Add pomegranate juice to the oil and soy sauce, add the herbs, and pour this marinade on tofu slices.
  • Close the container with tofu and put it to rest in the fridge at least half an hour; the more it rests, the more it becomes tasty (for this reason you can also marinate it overnight).
  • Turn the oven to 390°F.
  • Cut out a 20x30 cm rectangle of baking paper for each person (in this case two); put at the center of each rectangle 4 pieces of leek, with the cut side facing up. Season with salt and pepper.
  • Put the marinated tofu slices over the leek pieces, drizzle with the remaining marinade and close well the baking paper to form a packet.
  • Bake the leek and tofu packets for 20 minutes.
  • After this time, remove the packets from the oven and check; if the leeks are tender, the dish is ready to be served. If not, continue baking for 5-10 minutes.
  • After baking open the tofu and leek pachets and let them cool slightly; add some fresh pomegranate garnets and serve immediately.