lemon baked tofu

video password: RYW [case sensitive]

quantities for different serving sizes

This easily increases or decreases without any problems. Just make sure you don’t crowd the tofu in your baking tray and it’s all good.

prepare ahead?

No problems. You could make the oil and marinate the tofu a few days ahead. Or even bake the tofu ahead of time and just reheat in the oven.

variations for dietary requirements & fun

carnivore – Rub the flavoured oil on 2 small chicken breasts. The baking time may be more or less depending on the size of your chicken breasts.

soy-free – Replace the tofu with a hunk of ricotta from the deli. Skip the cutting into triangles part and bake as a whole.

fun – play around with the spices or even use lime instead of lemon.

troubleshooting guide

too bland – Season with salt & pepper and more lemon juice. It also helps to make sure the tofu is really golden when you bake it to give some caramelised flavours so try baking it for a little longer as well.

too dry – Drizzle over a few tablespoons of extra virgin olive oil and some extra lemon juice. Or serve with a little mayonnaise.

tofu not browning – If your tofu has too much moisture it will make it difficult to brown. Make sure you buy firm tofu and pat it dry thoroughly. If that doesn’t work, you could press the tofu under a plate with a few cans on top to weigh it down for half an hour or so before oiling and baking.

tofu falling apart – Make sure you buy firm tofu. If it’s falling apart it’s probably too wet so next time, press the tofu under a plate with a few cans on top to weigh it down for half an hour or so before oiling and baking.

serving suggestions

Serve with a shaved zucchini salad (INSERT LINK) or just a simple green salad and a wedge of lemon.

It’s also nice with a little mayonnaise.

leftover potential

Excellent! Will keep in the fridge for a week or so. Reheat in a warm oven or fry in a skillet.

related links

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baked lemon tofu
serves 2

400g (14oz) firm tofu, drained
2 lemons
1 clove garlic, finely chopped
2 teaspoons coriander seeds

1. Preheat oven to 180C (350F).

2. Pat tofu dry with paper towel and cut in half to make 2 flat squares and then cut each square into triangles.

3. Combine the zest of one lemon, 1 tablespoon lemon juice, 1 tablespoon olive oil, garlic & coriander in a small bowl.

4. Smear flavoured oil over the tofu and place in an oven proof dish. Cut remaining lemon into 4 very thin slices & top each triangle with one slice lemon.

5. Bake tofu for about 25 minutes
until golden brown.