Lemony Baked Tofu (inspired by the delicious banh mi sandwiches at Oh Mai in Salt Lake City, Utah) is a simple recipe that can easily be broken down into short, manageable steps. With a “building block” recipe like this, you can follow the technique and easily change up the flavors. What I like about this technique is that the resulting baked tofu is firm and chewy with concentrated flavor – perfect for layering onto crusty bread with a zesty olive tapenade, roasted red peppers, spicy fresh arugula, or hummus. Or, thinly slice and sprinkle over salad or tomato soup.
I use a TofuXpress to effectively remove the liquid from tofu. An EZ Tofu Press also works well. I use one or the other of these products nearly every day, making them very cost-effective (they aren’t cheap!) over the long run. This recipe also calls for a little bit of lemon oil. Not necessary, but it adds an extra powerful zing of lemon.
- 1 14-ounce block extra-firm tofu
- 1/2 cup low-sodium vegetable broth
- 1/4 cup lemon juice (about 1 lemon)
- zest of 1 lemon
- 1 Tbsp. low-sodium soy sauce, tamari, or Bragg Liquid Aminos
- 1/2 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 1/4 tsp. lemon oil
- pinch turmeric, for color (optional)
- 1 garlic clove, minced
- Press tofu for several hours or overnight. You really want to get it as firm and dry as possible.
- Layer a baking sheet (I used a quarter sheet) with parchment paper or paper towels. Set aside. Cut the tofu into very thin slices. You should get 18-20 per block of tofu. Place the slices of tofu onto the paper towels; stacking layers is fine. Cover slices with more parchment paper or paper towels, top with another baking sheet and place in the freezer overnight.
- Whisk together all of the ingredients and store in the refrigerator until needed.
- 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 white once thawed.
- Preheat the oven to 425-degrees F. Place the slices into a baking pan or sheet and pour the marinade over top. Again, don't worry about having the slices in one layer. Bake the tofu for about 30 minutes or until the marinade is nearly absorbed. The edges of the slices should be brown and the tofu should be fairly dry. Let the slices cool as they'll firm up even more. They are now ready to use in sandwiches.