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  • 2 Tbs. tomato paste
  • 1 cup vegetarian beef stock
  • 2 Tbs. red wine vinegar
  • 2 tsp. vegetarian Worcestershire sauce
  • 1 Tbs. tamari soy sauce
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 2 12-oz. pkg. firm tofu, cubed


  • 1/4 cup nutritional yeast
  • 1 tsp. dried oregano
  • 2 Tbs. cornstarch
  • 2 Tbs. cold water


To make marinade, combine tomato paste and stock in small bowl. Add vinegar, Worcestershire sauce, tamari, garlic and scallions, stirring after each addition. Set aside.

Arrange tofu in single layer in non-reactive baking dish. Cover with marinade, and refrigerate for 1 hour, or overnight.

Preheat oven to 400F.

Bake tofu in covered baking dish 30 minutes. Pour marinade into saucepan, and brown tofu under broiler.

To make sauce, heat marinade for 2 minutes. Add yeast and oregano. In small bowl, combine cornstarch and water, and add to marinade mixture. Cook sauce for 3 minutes, and serve spooned over tofu.

Nutrition Information

  • Calories 285
  • Carbohydrate Content 15 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 5 g
  • Protein Content 21 g
  • Saturated Fat Content 0 g
  • Sodium Content 136 mg
  • Sugar Content 1 g