Easy baked tofu with lemon & rosemary
This baked tofu with lemon and rosemary is a cinch to make. It works as a main course with roasted vegetables and rice. It's also delicious cold, straight out of the refrigerator. You'll wonder why you ever bought prepared slices! Makes 10 slices of baked tofu
Servings: 4 people
Calories: 86kcal
Ingredients
- 16 ounces super firm tofu vacuum-packed, evenly cut into 10 slices, ¼ to ½ inch thick
- 2 teaspoons extra virgin olive oil
- 2 teaspoons tamari
- ¼ cup lemon juice
- 1 Tablespoon chopped fresh rosemary removed from stems & cut into small pieces, or 1 teaspoon dried rosemary
- Generous dashes of black pepper
- Pinch of salt
Instructions
- Preheat oven to 400 degrees.
- Drizzle extra virgin olive oil and tamari into an 9 x 13 inch baking dish. Tilt the dish, so that the bottom is evenly coated. Put the tofu slices into the dish, making sure each side gets coated.
- Bake for 20 minutes.
- Remove from oven, and flip the slices. Pour lemon juice onto the tofu, and then sprinkle it with rosemary. (If using dried rosemary, use your fingers to break it up as you evenly sprinkle it across the tofu.) Grind black pepper & salt evenly over the slices.
- Bake for 20 more minutes.
- Remove from oven and serve.
Video
Notes
*If you don't have access to vacuum-packed tofu, use the water-packed variety instead. Drain and press 1 ½ (14-ounce) blocks, and it will get you to the right amount. (Because of the water in water-packed tofu, once you press it, each block will be about 10-ounces of tofu.)
Storage instructions
Store leftovers in an airtight container in the refrigerator. It will keep for about 4 days.
Nutrition
Calories: 86kcal | Carbohydrates: 4g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 239mg | Potassium: 200mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg
