• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes

    Roasted Tofu with Tangerines and Olives

    Published: Dec 27, 2019 · by Nicole · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Roasted Tofu with Tangerines and Olives

    This recipe is adapted from Everyday Food's Roasted Chicken with Tangerines and Olives. Although the tangerines and olives have strong flavors, the sauce is much more subtle, making it important to adequately press your tofu before you start cooking. By doing so, the tofu takes on the sweet flavor of the sauce, which contrasts nicely with the saltiness of the olives. Serve this dish over couscous or brown rice for a filling Mediterranean-style meal.I'm not a huge fan of tofu. Although many people dislike the texture, for me it's more the taste. The main virtue of tofu, according to tofu lovers, is its lack of flavor. This lack of flavor gives tofu its versatility—you can use it in a variety of dishes, from soups to pastas to desserts. But for me, I definitely do taste tofu. Or, at least, I taste that stanky flavor of the water tofu sits in at the supermarket. Blech!

    So when I make anything involving tofu, it's absolutely imperative that I get every last bit of stanky tofu water out. I've tried just about every method for doing this, but I've finally settled on using a tofu press. While it's more expensive than the old cast-iron-frying-pan-and-soup-cans method, it's much more effective. When you press all the tofu water out, the tofu can better absorb the flavors you add to it. And if you don't get all the water out, the tofu is too saturated to absorb sauces and other ingredients.

    Roasted Tofu with Tangerines and Olives

    Roasted Tofu with Tangerines and Olives

    A Mediterranean-style dish with roasted tofu, tangerines, and olives. Make it a meal by serving over couscous or brown rice.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Course: Main Course
    Cuisine: American, Mediterranean
    Diet: Vegetarian
    Keyword: roasted tofu, Roasted Tofu with Tangerines and Olives
    Servings: 4 servings
    Calories: 197kcal
    Author: Oh My Veggies

    Ingredients

    • ¼ cup tangerine juice
    • ¼ cup honey
    • cooking spray or oil mister
    • 1 14 oz package extra-firm tofu, pressed for 30 minutes and sliced into 8 pieces (I use the Tofu Xpress)
    • salt and freshly ground pepper
    • ¾ cup pitted olives
    • 3 tangerines unpeeled and quartered
    US Customary - Metric

    Instructions

    • Preheat oven to 400°F. Whisk together tangerine juice and honey.
    • Spray a casserole dish with cooking spray or mister. Lay tofu slices into the dish and coat with half of honey and juice mixture. Season with salt and pepper. Add tangerines and olives to dish and roast 20 minutes.
    • Turn tofu slices over and coat with remaining honey and juice mixture. Return to oven for 20 more minutes or until olives are shriveled and tangerines are browned on edges.

    Nutrition

    Calories: 197kcalCarbohydrates: 31gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 459mgPotassium: 311mgFiber: 2gSugar: 27gVitamin A: 588IUVitamin C: 23mgCalcium: 72mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Cheese Ball with Cranberry-Pecan Crust
    Chocolate Candy Cane Cookies »

    Vegetarian Recipes gluten-free, honey, light recipes, mediterranean, olives, tofu

    Reader Interactions

    Comments

    1. Liz @ ANIAN says

      December 29, 2011 at 6:15 pm

      I can't do tofu, but my daughter loves it, so I'm gonna share it!

      Reply
      • The Type A Housewife says

        December 30, 2011 at 4:04 pm

        Thank you! I like tofu sometimes, but not others--I get why people don't like it.

        Reply
      • Menopause Symptoms says

        January 08, 2020 at 12:52 pm

        You can make tofu yourself. I have an excellent recipe, and I can share it) But if you don’t want to cook it yourself, or there is no way to do it, you can always buy it.
        I generally really liked this recipe. I think it will turn out very tasty. You must definitely try to cook! The only thing I would add to this recipe is kumquat instead of mandarin. It seems to me that a more refined taste will be obtained, although perhaps not as intense as with tangerines. It is necessary to try to cook in two interpretations. Maybe it's all just because I'm a fan of kumquat)))

        Reply
    2. Grumpy Grateful Mom says

      December 30, 2011 at 3:02 am

      What a beautiful dish! I've only used tofu a couple times to make a potato type salad. I had no idea I was even suppose to press the water out!

      Reply
      • The Type A Housewife says

        December 30, 2011 at 4:03 pm

        Tofu in potato salad? Hmm, sounds interesting! If you buy the shelf-stable tofu, you don't need to press it--only the kind that's refrigerated. And you don't HAVE too, but it's just how I like to prepare it. 🙂

        Reply
    3. Brenda Williams says

      December 30, 2011 at 11:01 am

      I I am not a tofu person, but this sounds like it would be good. Thanks for sharing.

      Reply
      • The Type A Housewife says

        December 30, 2011 at 4:00 pm

        I think tofu has to be prepared right to taste good. I dislike it a lot of the time too!

        Reply
    4. Kenzie Schwartz says

      December 09, 2012 at 8:20 pm

      Delicious! Even better topped with feta cheese and pine nuts!

      Reply
      • Kiersten says

        December 10, 2012 at 8:59 pm

        I've been wanting to tinker with this recipe a little--thanks for the suggestion! 🙂

        Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Tasty Vegetarian Pot Pies
    • 35+ Sweet Treats for Valentine’s Day
    • 45+ Vegetarian Recipes for New Year’s Eve
    • 34 Amazing Butternut Squash Recipes

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media