This Lemon Herb Tofu has become a fan favorite at Thanksgiving. We’ve been perfecting it over the past several years and this year, BIL was good enough to weigh out all the ingredients so we know exactly how we like it. This tofu is super lemony from the addition of preserved lemon. You can use a variety of herbs, but we like a strong rosemary flavor. If you haven’t cooked with tofu much this is a great way to try it out. Tofu is often thought to be boring, but this will convert tofu-skeptics.
It’s important to keep in mind that tofu comes in quite a few varieties that each serve a different purpose. Soft, or silken tofu is generally better for using in things that don’t need to keep its shape (could be used in smoothies, soup, desserts, or as cold salad). Firm or extra-firm tofu is what you want for this recipe. Firm tofu has a heartier consistency and will hold its shape better or can be crumbled. You can press firm tofu to remove some of the liquid and that means the tofu is better able to absorb the flavors of a marinade.
Do you have a favorite tofu recipe?
Lemon Herb Tofu
Adapted from The Gentlemanly Tomato
- 6 boxes firm or extra-firm tofu (usually about 14 or 16oz each)
- 2 lemons zested (8g)
- 1 1/2 cups (344g) lemon juice (6 large lemons)
- 3/4 cup + 2 Tbsp (219g) soy sauce
- 3/4 cup (159g) olive oil
- 6 Tbsp (113g) preserved lemon paste
- 20 cloves (58g) garlic
- 1g freshly ground black pepper
- 6 tsp rosemary
- 2 1/2 tsp oregano
- 1/2 tsp herbs de provence
- 1/2 tsp thyme
Before you begin, wash your hands with soap and water.
Drain tofu, wrap in clean towel or paper towels and weigh down with something heavy. Press tofu for at least 30 minutes up to a couple of hours. Cut pressed tofu into 1/2″-3/4″ slices and put in ziplock bag or shallow dish and pour in the marinade. Marinate for up to 24 hours in the refrigerator.
When ready to bake, grease a baking sheet with cooking spray and preheat oven to 400°F. Spread the tofu out on the prepared baking sheet, spooning some of the marinade on top of each slice of tofu. Bake for 20 minutes, then flip the tofu and bake for another 20-30 minutes until firm.