Lemon Pepper Tofu Recipes
LEMON-PEPPER TOFU
From Vegan Brunch by Isa Chandra Moskowitz, but it also makes an EASY, HEALTHY, and FLAVORFUL dinner, since it's baked instead of fried! Leftovers make great sandwiches.
Provided by Prose
Categories Soy/Tofu
Time 40m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray or lightly coat with oil. Poke each slice of tofu with a fork 3-4 times to let the flavors seep inches
- Drizzle the olive oil and aminos on a plate. Use a microplane to grate the garlic into the mix (or mince the garlic as finely as you can). Dredge each tofu slice and lay them out on the plate. Sprinkle one tablespoon of lemon pepper over the tofu and rub it inches Flip and repeat.
- Place the tofu in a single layer on the baking sheet. Bake for 20 minutes on one side, flip and bake another 10 minutes. Yum!
Nutrition Facts : Calories 101.6, Fat 7, SaturatedFat 1.3, Sodium 13.9, Carbohydrate 2.4, Fiber 1.1, Sugar 0.7, Protein 9.4
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- PREP THE TOFU: First, you’ll want to freeze your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
- MARINATE: Place your tofu on a cutting board and slice it into 8 equal “cutlets.” Use a fork to mix all the marinade ingredients in a large measuring cup. Place the cutlets in a shallow container and pour the marinade over them, making sure each cutlet is coated. Cover and place them in your fridge for at least an hour or overnight.*
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