Lemon Herb Tofu

Name: Lemon Herb Tofu
Ingredients: 1 cake firm tofu (about 16 ounces); 1/4 cup lemon juice; 3 tablespoons soy sauce; 2 tablespoons olive oil; 2 teaspoons dried herbs, such as rosemary, dill, or oregano; 1/4 teaspoon black pepper; 2 garlic cloves, minced (optional)

7 ingredients

8 steps

Ingredients

1 cake firm tofu (about 16 ounces)
1/4 cup lemon juice
3 tablespoons soy sauce
2 tablespoons olive oil
2 teaspoons dried herbs, such as rosemary, dill, or oregano
1/4 teaspoon black pepper
2 garlic cloves, minced (optional)

Directions

1

Preheat the oven to 400.
2

Cut the block of tofu into 4 slices and then cut the slices into cubes, triangles, or strips.
3

Spread the tofu pieces in a single layer in a lightly oiled baking pan large enough to hold them.
4

Whisk together the lemon juice, soy sauce, oil, herbs, pepper, and garlic, and pour over the tofu.
5

Bake uncovered, stirring every 10 or 15 minutes, until most of the marinade is absorbed, the oil is sizzling, and the tofu is firm and chewy, 30 to 35 minutes.
6

Serve hot, at room temperature, or chilled.
7

Use fresh herbs in place of dried: 1/4 cup chopped fresh dill or cilantro, 2 tablespoons chopped fresh oregano, or 1 tablespoon chopped fresh rosemary.
8

Try this tofu on Greek Salad (page 211), or create a Mediterranean plate with Tomatoes & Onions with Mint (page 205) and steamed artichokes with Herbed Aioli (page 224).