Crispy tofu with balsamic tomatoes from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute parsley for cilantro.

  • Acarroll on February 10, 2022

    This just didn't work for me. Followed the directions exactly and the tofu ended up the texture of croutons (which I might actually try to recreate to make tofu croutons). The flavors just didn't come together.

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