Lemon-Marinated Baked Tofu Slices
Author -Yields: 4 servings
Ingredients
- 16 ounces super firm (high protein) tofu, cut width-wise into 1/4-inch / 6mm slices (450g)
- 6 tablespoons freshly squeezed lemon juice
- 3 tablespoons soy sauce
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon dried or ground thyme
- Fresh rosemary sprigs (substitute two teaspoons dried rosemary)
Instructions
- Transfer the tofu to a wide airtight storage container, preferably in a single layer. Whisk the lemon juice, soy sauce, olive oil, garlic powder, and thyme together, then pour this mixture over the tofu. Cover the container and transfer the tofu to the fridge.
- Allow the tofu to marinate for at least 4 hours or up to 24. If possible, flip the tofu over at one point during marinating so that the sides marinate evenly.
- Preheat the oven to 375°F. Remove the tofu slices from the marinade, reserving the marinade for basting. Transfer the tofu pieces to a nonstick or foil-lined, rimmed baking sheet and top them with the fresh rosemary sprigs. Use a pastry or basting brush to lightly brush some of the reserved marinade over the tops of the tofu slices. Transfer the baking sheet to the oven.
- Bake the tofu for 15 minutes. Push the rosemary to the side, flip the slices over, and then use your pastry brush to brush some additional marinade over the new top sides of the tofu. Rearrange the rosemary on top. Return the sheet to the oven and bake the tofu for another 15-20 minutes, or until the tofu the slices are darkened and crisp and browning at the edges.
- Serve or store in an airtight container in the fridge for up to five days.