Easy Lemon Pepper Tofu
1 lemon, juiced
1 tablespoon low-sodium tamari
1 teaspoon balsamic vinegar
1 teaspoon black pepper
1 tablespoon extra virgin olive oil
1 package (14 ounce) firm or extra firm tofu plus, drained, pressed, and sliced 1/2" thick
(I use Nasoya)
1. Mix all ingredients except the tofu in a container. Seal the container, shake until well blended, and set aside.
2. Place tofu in a single layer on a baking pan. Pour the marinade over the tofu, then lift the pieces of tofu to get the marinade on the bottom sides.
3. Cover the baking pan and marinate in the fridge for at least 30 minutes (I usually marinate for 1 hour or more, but 30 minutes will work just fine too).
4. Turn the tofu at least once while marinating. Preheat the oven to 350 degrees F. Bake for 30 minutes.
Source of recipe: I wanted to try a new marinade for tofu and I loved lemon pepper stuff when I used to eat meat, so I decided to try it with the tofu.
SO HOW'D IT GO?
I had been looking for a good baked lemon pepper tofu recipe, this one is great and easy! It's great on it's own, and in some of my favorite recipes that call for lemon pepper tofu.
This recipe is tangy, delicious and not too squishy. I doubled this recipe, adding the juice of half a lime for a little more citrus flavor.
I baked it for nearly an hour, because it soaked up the marinade and was quite squishy. The longer baking time gave it a firmer texture, and a nice browned color. This DEFINITELY goes in the book of standards in our house. Thanks for posting it! ;)b
This stuff was a piece of cake. I made up some and used it in this casserole:
http://vegweb.com/index.php?topic=24192.0
It looked so good on its own that I want to try it again sometime on a salad or something.
Very, very good. Will definitely make this again.