Roasted Tofu

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This is a Roasted Tofu like Bubbe would’ve made if she were vegan. No chicken had to die to make this.
13oct-roasted-tofu

Preheat the oven to 385oF, either way, it’s about the same.

1 pound (16 ounces) block of super firm tofu. Firm tofu is okay too.
2 to 3 lemons, juiced. (About a 1/4 quarter cup of juice)
2 cloves of garlic, minced.
1 Tablespoon of Herbes de Provence, or a mix of dried herbs like savory, marjoram, rosemary, thyme, oregano.
1 teaspoon red pepper flakes
1/8 teaspoon freshly ground pepper

Open the package of tofu and drain the water; wrap the block in a clean towel and gently squeeze the extra water. Thinly slice the tofu, about 1/4 inch slices. Thicker if you like it thicker.

Line a sheet pan with ovenproof parchment paper.

Dip the tofu slices in lemon juice and then gently rub them them with the remaining ingredients (herbs, pepper flakes, minced garlic, ground pepper) until they are coated. It’s messy…but so what.

Lay the coated tofu slices on the parchment paper.

Bake them in the oven for 12 minutes. Remove the sheet pan. Turn the tofu slices. Brush them with a little more lemon juice. Return to the oven and bake another 10 minutes or until golden brown and chewy. Remove the tofu from the oven, toss the remains herbs and lemon juice. Put them in a baking dish, cover with the parchment paper, set in the oven for ten minutes to steam with the remaining lemon juice. Or not. You can skip this step if you are too hungry.

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