Fearless Friday: Oven Roasted Italian Tofu with Local Seasoned Leeks

Posted on September 28th, 2018 by Allendale Columbia School

At today’s Fearless Friday, Super Chef Yessy Roman whipped up an all-vegetarian dish: Oven Roasted Italian Tofu with Local Seasoned Leeks. Food Service Director Laura Reynolds-Gorsuch liked the flavor, even though she doesn’t really like the texture of the tofu. Lower School students polished off an entire tray. Try it for yourself!


  • 1 cup canola oil
  • 1 medium leek (white and light-green parts), rinsed well and chopped
  • 1 lb of firm tofu, drained and cubed
  • 1/4 cup of dill (fresh or dry)
  • 1/3 cup apple cider vinegar
  • 1 Tbs garlic powder
  • 1 Tbs onion powder
  • 1 Tbs oregano
  • 1 Tbs basil
  • 1 Tbs sage
  • 1 tsp turmeric
  • 1 Tbs paprika


  1. Mix all dry herbs with the canola oil and apple cider vinegar in a large bowl.
  2. Add the tofu and marinade for 1 hour.
  3. Sprinkle leeks on the mixture
  4. Cook for 30 minutes in a 350 degree oven.
  5. Let rest for 5 minutes and serve.

Serves 4.

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Posted in: LS Birches, MS Birches, The Birches, US Birches

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