Description
A comforting and flavorful plant-based dish that combines zesty lemon and warm peppery undertones, perfect for cozy fall dinners.
Ingredients
- 1 block of firm tofu (14 oz), pressed to remove excess moisture
- 2 tablespoons of olive oil
- Juice of 1 lemon (about 2-3 tablespoons)
- Zest of 1 lemon
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons soy sauce (or tamari for gluten-free)
- Fresh parsley or green onions for garnish (optional)
Instructions
- Press the tofu: Wrap the tofu in a clean kitchen towel or paper towels and place a heavy object on top to press out excess moisture. Let it sit for about 15-20 minutes.
- Prepare the marinade: In a bowl, combine olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, and soy sauce. Mix thoroughly.
- Cut the tofu: Once pressed, cut the tofu into bite-sized cubes or slabs.
- Marinate the tofu: Place tofu in the marinade, ensuring it’s evenly coated. Let it marinate for at least 30 minutes, preferably 1-2 hours.
- Cook the tofu: Preheat the oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment paper, spread the marinated tofu on it, and bake for 25-30 minutes, flipping halfway through.
- Serve: Remove from the oven and let sit briefly. Serve warm, garnished with parsley or green onions if desired.
Notes
For a crispier texture, consider air-frying or pan-searing the tofu instead of baking. Refrigerate leftovers in an airtight container for 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian