This Lemony Baked Tofu is a good building block for other recipes. They are great to use in sandwiches, salads, and in Asian-inspired soups.
Lemony Baked Tofu [Vegan]
- 1 14-ounce 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 tablespoon soy sauce
- 1 teaspoon lemon oil
- 1 garlic clove, minced
- Whisk together all of the ingredients and store in the refrigerator until needed.
- Press tofu for several hours or overnight.
- 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.