I’ve been thinking to make lemon herb tofu since last week, but I couldn’t execute it because I didn’t have the herbs until yesterday. A “lemon herbs” without herbs is impossible.
This recipe makes a pretty looking dish because you can decorate it with fresh herbs and lemons.
I planned to use four herbs at that time, which are: Thyme, Rosemary, Basil, and Oregano. But when I shopped to the market, I wasn’t able to find Thyme and Basil. Hopefully, that tells you never to trust the supermarket as you have no idea what they may or may not have.
In the end, this turned out impressive, though because we got the thyme late from my neighbor, I had to add it towards the end. It still worked out brilliantly, though! I have to say.
I’ve seriously been missing out in the past because I never knew baked tofu could taste so nice when it’s really firm and hard, it seriously tastes amazing.
Note: Please read our guideline to get an idea how much lemon you need for this recipe.
- 1 packet extra firm tofu (I used Sprouted)
- 2 tablespoons lemon juice
- 2 tablespoon extra virgin olive oil
- 2 teaspoons pure maple syrup
- ¾ teaspoon Himalayan/sea salt
- A few generous sprinkles lemon pepper/pepper
- 2 cloves garlic, finely minced
- Zest of ½ lemon
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 sprig fresh oregano
- 2 sage leaves, finely diced
- 1-2 wedges lemon
- A squirt of lemon juice
- A small sprinkle mixed fresh herbs (rosemary, thyme, oregano, sage)
- Open the packet of tofu and drain out all the water. Give it a little rinse and squeeze as much water as you can from inside the tofu. Sometimes, it requires several squeezes. Once it’s looking dry enough, use some paper towels to press down to suck away more water.
- Slice the tofu into small, thin rectangles and let them dry a bit more.
- In a small bowl, combine the lemon juice, olive oil, maple syrup, salt, lemon pepper/pepper and garlic. Use a grater to get the zest (skin) from half a lemon. The zest should be so finely minced that it doesn’t take shape. Chop the garlic into very fine mince and add it in as well, then get all the herbs, remove the leaves from the stem and put it in the marinade. With the sage leaves, be sure to dice them up finely.
- Carefully place all the tofu in a shallow dish or bowl and drizzle the marinade over it, toss and turn it around so the tofu is well coated. Leave it marinating for about 30 minutes to an hour.
- Preheat oven to 300°F (148°C) about 20 minutes before you are going to bake them.
- Spray an oven tray with non-stick cooking oil and align the tofu pieces on the tray side by side. Then, drizzle the remaining marinade over the tofu.
- Bake in the oven for about 40 minutes on one side, then take it off and flip all the tofu over (yes, that may take a while). At that stage, one side should be golden. Bake the other side for another 40 minutes until both sides are golden brown, and the tofu should be now very firm and chewy.
- Spoon it into a plate and garnish with some chopped lemon wedges, some lemon juice and mixed fresh herbs.