Remember yesterday, when I said that most of my meals last weekend contained herbs and lemon? I wasn’t kidding. In addition to the Garlic-Lemon Asparagus that I featured yesterday, I also chowed down on Garlic-Parsley Mashed Potatoes and Herbed Lemon Tofu.
The tofu was baked in a combination of oil, herbs, and acidic goodness such as lemon juice and apple cider vinegar. During the baking process, I became worried that the tofu was burning, as I saw it browning and bubbling in the oven. I opened the oven door too many times to check on the dish, which added an extra 10 minutes to the cooking time. Later, I realized that the “almost burning” part is necessary to achieve a chewy texture for the tofu. So, my tip for making this recipe work? Just leave the oven light off and the door closed.
Herbed Lemon Tofu
1 lb. extra-firm tofu
2 Tbsp. lemon juice
1/2 Tbsp. apple cider vinegar
2 Tbsp. soy sauce
2 Tbsp. olive oil
2 tsp. chopped thyme
Pepper, to taste
•Preheat the oven to 475°F.
•Wrap the block of tofu in paper towels and press for 10 minutes by adding weight on top. Remove the paper towels and cut the tofu into 1/2-inch-thick pieces.
•Combine the remaining ingredients in a small bowl.
•Add the tofu to a casserole or baking dish in a single layer, then cover with the liquid mixture, turning once to coat.
•Bake the tofu for 30 to 40 minutes, or until browned, and turn once halfway through baking.
Makes 2 to 3 servings