Building Block Recipe: Lemony Baked Tofu

Slices of Lemony TofuInspired 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.

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
Makes ~20 slices

1 14 oz. block extra firm tofu
1/2 cup vegetable broth
1/4 cup water
1/4 cup lemon juice (about 1 lemon)
zest of 1 lemon
1 tbsp. soy sauce
1 tsp. lemon oil
1 garlic clove, minced

Make the marinade:
Whisk together all of the ingredients and store in the refrigerator until needed.

Prepare the tofu:
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.

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.

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.

Preheat the oven to 425F.  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 (like the Lemony Baked Tofu Sandwiches I’ll be featuring here soon), salads, and in Asian-inspired soups.

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28 thoughts on “Building Block Recipe: Lemony Baked Tofu

  1. tearoomdelights says:

    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.

    • An Unrefined Vegan says:

      I have the classic midwestern accent, Lorna. Nasally, flat. I’ve been away from Cleveland (Ohio) for almost 30 years now, but you can still hear it in my voice!

  2. rebeccajanearmstrong says:

    I love the video! Don’t be put off making more! Good tips for cooking tofu too xx

  3. Choc Chip Uru says:

    Tofu is the best, I have never tried it with lemon though, love to try it :D

    Cheers
    CCU

  4. Angela @ Canned Time says:

    I’m seeing a virtual vegan how to event in your future….great job and a must try recipe now!

  5. Sophie33 says:

    that was easy step buy step guide to make this fabulous looking Lemon tofu recipe. I think yuzu would go great with this recipe too.

  6. coconutandberries says:

    Great video! I haven’t frozen tofu before…thinking I should try it though.
    I love all things lemony :)

    • An Unrefined Vegan says:

      It makes quite a difference in the texture. I don’t do it every time, but for some tofu recipes it works really well.

  7. Laura says:

    I never get tired of new variations on tofu! Definitely making this!

  8. Laura says:

    I never get tired of a new tofu recipe! Can’t wait to try it!

  9. janae @ bring joy says:

    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!

    • An Unrefined Vegan says:

      Thanks, Janae. I know it. At my age, you’d think I’d be well past those feelings! I’m getting better at letting negative stuff roll off my back, but some things still get to me.

  10. oawritingspoemspaintings says:

    Lovely recipe, wrote it down, sounds absolutely delicious!

  11. Eileen says:

    Well, now I want a banh mi immediately. :) This tofu sounds perfect for tasty vegetarian sandwich action!

  12. Courtney says:

    Thank you so much for this recipe–I love baked tofu!

    Courtney

  13. emmycooks says:

    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. :)

  14. Susan Edelman says:

    Oh! My mouth is watering! Lovely recipe!

  15. Cadry's Kitchen says:

    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.

  16. biggsis says:

    Sounds lovely. Such a great way to enjoy a hearty sandwich without meat!

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