Lemon pepper tofu

This recipe was inspired from some amazing comfort food meals we got recently at Southern Charm Kitchen here in Gainesville. Their lemon pepper crusted tofu was AMAZING.. so I made a simplified version to satisfy my craving for it again. This is easy to make, the only thing is there's a lot of down time involved, but if you plan ahead, this simple recipe is flavorful... and well, lemony and peppery. Enjoy!




Ingredients:

1 package of extra firm tofu, pressed for 1 hour (drain water, wrap in a dish towel, place on a plate and put under something heavy to drain out excess water)

Marinade:

5 tablespoons of lemon juice

1 tablespoon of olive oil

1 tablespoon of soy sauce/tamari/liquid aminos

1 teaspoon of balsamic vinegar

1 teaspoon of lemon zest

1 teaspoon of fresh ground black pepper


Directions:

Mix marinade ingredients together and put into a shallow casserole dish.

Cut tofu in half so you have two rectangles with half the thickness of the original block. You may prepare these two pieces as is, or cut in half again to get 4 rectangles.

Dip each rectangle into the marinade and soak thoroughly on both sides. Let sit in the marinade for 15 minutes in the fridge, flip each piece over and allow to soak for an additional 15 minutes.

Preheat oven to 350 degrees F. Bake for 20-30 minutes.

Allow to cool and enjoy any of the following ways: combine with quinoa, include in sandwich or wrap, mix with noodles and veggies, serve as a main meal or side dish, mix into stir fry or toss into a salad.

Recipe retrieved from Savvy Veg.