If you’ve ever been on the fence about tofu – from prepping it to eating it – then this is the dish for you!
Even die-hard carnivores are becoming more and more aware of the benefits to going meatless – even occasionally – and tofu is a perfect place to start. Pretty much a “blank slate”, tofu will absorb the flavors it’s marinated in, and this lemon-mustard marinade is full of flavor!
This easy, weeknight-friendly recipe contains all the tips you need for preparing no-fail tofu, so give it a try!
Oven-Baked Lemon Tofu: (serves 2; can be doubled)
- 14-ounce block firm or extra-firm tofu
- 2 tablespoons low-sodium soy sauce
- 2 lemons
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
Drain the tofu: wrap the tofu in several layers of paper towels. Place in a pie plate or other shallow dish, top with another pie plate and stack weights on top to press the liquid out (I use cookbooks, heavy cans, whatever I can get my hands on). Drain for about 30 minutes.
Make the marinade: Whisk the soy sauce, the juice from one of the lemons (about 2 tablespoons), olive oil, mustard, sugar, basil and thyme.
Pat the tofu dry, cut into 8 slices and place in a pie plate along with the marinade. Marinate for 30 minutes, turning frequently to coat. Pre-heat the oven to 375 degrees and slice the other lemon.
Place the tofu, lemon slices, and any remaining marinade in a small baking pan. Bake for 20 minutes, flipping the tofu halfway through. Raise the oven to broil and continue baking (watching carefully) till golden brown. Serve immediately. Leftovers can be refrigerated and eaten cold or at room temperature.