Lemon Marinated Baked Tofu Slices Recipe
Hello dear readers! Today we're making lemon marinated baked tofu slices in the kitchen. If you want to add a great source of protein to your sandwiches or enhance a simple vegan meal, this recipe is perfect for you! With the wonderful harmony of lemon juice and herbs, we will add a unique flavor to your tofu slices. By using super firm tofu, we will achieve slices that are both dense and chewy with this recipe. Let's get started!
- 450 grams super firm (high protein) tofu, sliced 6 mm thick across the width
- 6 tablespoons freshly squeezed lemon juice
- 3 tablespoons soy sauce
- 1.5 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon dried or ground thyme
- Fresh rosemary sprigs (or two teaspoons dried rosemary)
Place the tofu in a large airtight storage container, preferably in a single layer. Mix the lemon juice, soy sauce, olive oil, garlic powder, and thyme with a whisk, then pour this mixture over the tofu. Close the container lid and place the tofu in the refrigerator.
Allow the tofu to marinate for at least 4 hours, preferably up to 24 hours. If possible, turn the tofu once during marinating so that both sides are marinated evenly.
Preheat the oven to 190°C. Remove the tofu slices from the marinade, reserving the marinade for later use. Place the tofu pieces on a non-stick or foil-lined rimmed baking sheet and place fresh rosemary sprigs on top. Using a pastry brush, lightly brush some of the reserved marinade over the tofu slices. Place the baking sheet in the oven.
Bake the tofu for 15 minutes. Push the rosemary aside, flip the slices, and brush some more of the marinade onto the new top surfaces. Place the rosemary back on top. Return the sheet to the oven and bake the tofu for another 15-20 minutes, until the slices darken, become crispy, and the edges are golden.
Serve or store in an airtight container in the refrigerator for up to five days.
Lemon Marinated Baked Tofu Slices Recipe Cooking Tips
Be patient when marinating the tofu and, if possible, prepare it the night before. This way, all the flavors will thoroughly infuse into the tofu.
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