Building Block Recipe: Lemony Baked Tofu

Lemony Baked Tofu by An Unrefined Vegan

Inspired by my blogging buddy, Susmitha at Veganosaurus, I signed up for a How Do account about a year or so ago.  Susmitha has a great voice and her How Dos are cute, concise, and helpful.  So, I made one (Hot Chocolate Mocha),” back in 2012, and while the process was fun, a negative review I got took the wind out of my sails and it was a long time before I tried again.  But every time I watched one of Susmitha’s it nagged at me: I wanted to try again.

Lemony Baked Tofu (in turn inspired by Oh Mai in Salt Lake City – but that’s another blog post) seemed like a good candidate for the How Do treatment. It’s a simple recipe that can easily be broken down into short steps.  I’m still working out the How Do kinks (Martin Scorcese, your job is safe), but I think these little “videos” are a great idea and add a nice dimension to a blog post.  Incidentally, my freebie WP site won’t allow for me to embed the video, which would be super-nifty, but clicking on the image will get you to the same place.  

For superior pressing, try the TofuXpress. I use this product nearly every day. True.

Watch my How Do video by clicking the image, or you can follow the recipe below.

How Do ImageLEMONY BAKED TOFU a micro guide by Annie on HowDo

 

Lemony Baked Tofu
Yields 20
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20 calories
1 g
0 g
1 g
2 g
0 g
33 g
69 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
33g
Yields
20
Amount Per Serving
Calories 20
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 69mg
3%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 2g
Vitamin A
0%
Vitamin C
3%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 14 ounce block extra firm tofu
  2. 1/2 cup vegetable broth
  3. 1/4 cup water
  4. 1/4 cup lemon juice (about 1 lemon)
  5. zest of 1 lemon
  6. 1 Tbsp. soy sauce
  7. 1 tsp. lemon oil
  8. 1 garlic clove, minced
Make the marinade
  1. Whisk together all of the ingredients and store in the refrigerator until needed.
Prepare the tofu
  1. Press tofu for several hours or overnight. I splurged for a TofuXPress and I'm so glad I did. It does a fantastic job of squeezing out all of that water - but use your own tried-and-true method.
  2. Layer a baking sheet (I used a quarter sheet) with paper towels. Set aside. Cut the tofu into very thin slices. You should get about 20 per block of tofu. Place the slices of tofu onto the paper towels; stacking layers is fine. Cover slices with more paper towels, top with another baking sheet and place in the freezer overnight.
  3. When you're ready to bake the tofu, remove the pan from the freezer and let the slices thaw. At first the slices will be dark yellow, but they'll return to their regular white color once thawed.
  4. Preheat the oven to 425-degrees F. Place the slices into a baking pan (I used Pyrex) and pour the marinade over top. Again, don't worry about having the slices in one layer. Bake the tofu for about 20-25 minutes or until the marinade is nearly gone. The edges of the slices should be brown and the tofu should be fairly dry. Let the slices cool; they'll firm up even more. They are now ready to use in sandwiches.
beta
calories
20
fat
1g
protein
2g
carbs
1g
more
an unrefined vegan http://anunrefinedvegan.com/

 

34 thoughts on “Building Block Recipe: Lemony Baked Tofu

  1. tearoomdelights

    I love your accent! Great wee video, and those sandwiches look delicious. It often amazes me that I’m reading your blog straight after my breakfast, when I shouldn’t really be hungry, but I get the munchies for whatever you’ve made.

    Reply
  2. janae @ bring joy

    Isn’t it funny how one negative remark/comment can really set you back? I take things waaay to personally myself, & admire those who just let that kind of stuff slide. Glad you gave it another go!

    Reply
  3. emmycooks

    I love having baked tofu in the fridge, it makes meals so easy. And I’ve never heard of a tofuXpress but the picture at the top of the page–a plate, a jar, a can, another plate, books, a VW bug, etc. piled on top of the tofu–made me laugh because that’s totally me. 🙂

    Reply
  4. Cadry's Kitchen

    Well done! I always love Susmitha’s HowDo videos too. I like the clear and concise manner of the HowDo videos. They’re quick and streamlined. You did a really nice job on yours! I rarely freeze my tofu before baking. I should do it more often.

    Reply
  5. Maggie Muggins

    Great video and the tofu sounds delicious! Even if you get one negative comment, just remember that there are a whole bunch of positive ones to counteract it. Besides, maybe that person was a just a crankypants that day.

    Reply
  6. Gabby @ the veggie nook

    What a great format to share recipes! Don’t let the haters deter you from what you want and love to do! Haters will always hate- rise above and realize how awesome you are! Because let’s face it- you’re fantastic!

    This looks delicious and a great basic recipe to have on hand!

    Reply

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