- 1 package tofu, (extra-firm) 14-16 ounces
- 4 Tablespoons olive oil
- 4 cloves garlic, minced
- 2 Tablespoons lemon zest, (from 2 lemons)
- 4 Tablespoons lemon juice, (from 2 lemons)
- 1 teaspoon fresh thyme, (or 1/4 teaspoon dried thyme)
- salt, to taste
- pepper, to taste
Line a baking dish with foil (for easier clean up).
Press tofu (I recommend the EZ Tofu Press) to remove excess liquid for about 15 minutes.
While the tofu is pressing, add the olive oil, garlic, lemon zest, lemon juice, thyme, and salt and pepper, to the baking dish.
Cut the tofu into 8 pieces.
Coat both sides of each piece of tofu in the marinade. Place the tofu in the baking dish, then cover and refrigerate for at least an hour or overnight.
Bake the tofu in a 375 degree oven for 40 to 45 minutes, flipping the tofu places half way though.
If you have time, I recommend marinating the tofu overnight to make it extra delicious.
Be sure to zest your lemons before juicing them. I use a microplane.
Calories: 194kcal | Carbohydrates: 5g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 36mg | Potassium: 219mg | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 11.4mg | Calcium: 41mg | Iron: 1.2mg
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