Lemon Herb Tofu
In this simple recipe, the lemon juice and tamari bake deep into the tofu, and the dried herbs coat each piece.
Servings 2 -4 people (see notes)
Ingredients
- 3 1/2 tbsp freshly squeezed lemon juice
- 2 tbsp tamari
- 1 tsp pure maple syrup
- 1 tsp dried oregano
- 1/2 tsp dried thyme or rosemary
- 1/2 tsp dried basil
- few pinches freshly ground black pepper
- 1 package (12 oz) extra-firm organic tofu cut into squares about 1⁄4" - 1⁄2" thick, and patted to remove excess moisture (see note)
Instructions
- Preheat oven to 375°F (190°C). In an 8"x12" baking dish, combine all ingredients (except tofu), and stir through until well incorporated.
- Add the tofu and coat each side. Bake covered for 15 minutes.
- Turn the tofu over, and continue to bake uncovered for another 10-15 minutes, turning again when there are just a few minutes of cooking time remaining.
- At this time, the tofu should have soaked up most of the marinade. Remove from oven and let cool a little before serving, or serve hot.
Notes
Tofu Note: The texture of tofu varies greatly by brand, even when described as “extra-firm”. I have used varieties of extra-firm that I would describe as medium. For this recipe, the tofu should be firm enough to easily slice uncooked, without the tofu squishing or breaking off as you slice it. Brands that work well are Trader Joe’s high-protein extra-firm tofu, and Sunrise Soyganic extra-firm tofu. If the tofu you are using seems soft, it’s helpful to press it in a tofu press or between plates (weighted) to remove more moisture. It will still taste fine, just the texture will be softer and may fall apart slightly.
Serving Suggestions:
This tofu serves 4 when paired with a grain, potatoes, pasta, or used as a sandwich filling. For very hearty appetites, or if served with salad, it may more comfortably serve 2-3.
Try in a ‘buddha bowl’ with short- or long-grain brown rice, steamed kale or spinach, grated carrot and beet, and cubed avocado. Use a favorite dressing to drizzle over top!
I often use this tofu to make sandwiches. You can use it in slices, or pulse it through a small food processor until the tofu becomes slightly sticky. Add any condiments of choice, and use them as a filling (much like you had used egg salad in the past).
Serve with pasta and marinara sauce, and add in steamed broccoli - dinner is done!
This tofu serves 4 when paired with a grain, potatoes, pasta, or used as a sandwich filling. For very hearty appetites, or if served with salad, it may more comfortably serve 2-3.
Try in a ‘buddha bowl’ with short- or long-grain brown rice, steamed kale or spinach, grated carrot and beet, and cubed avocado. Use a favorite dressing to drizzle over top!
I often use this tofu to make sandwiches. You can use it in slices, or pulse it through a small food processor until the tofu becomes slightly sticky. Add any condiments of choice, and use them as a filling (much like you had used egg salad in the past).
Serve with pasta and marinara sauce, and add in steamed broccoli - dinner is done!