Last night, I put a batch of grilled tofu slices marinated in lemon into the oven.
It was one of those days when I felt resistant to cooking. I don’t even want to mix the marinade.
But I stirred it anyway, and after waiting a few hours for the marinade to work its magic, I put the lemon-flavored slices of tofu in the oven.
Within ten minutes, my apartment was filled with garlic and rosemary. I breathed a sigh of relief, knowing that when the tofu slices came out of the oven, I would have a healthy vegan protein to work with for the next few days.
I already made sandwiches out of these slices during lunch today.
A simple meal, slices of grilled tofu, a grain – maybe mushrooms? My steamed broccoli with tahini sauce will be at dinner sometime this weekend.
More often than not, I am grateful when I overcome inertia and prepare only a small meal.
I might share the recipe with you as I plan the delicious uses for these grilled tofu slices!
A multi-faceted marinade
I made many marinades for tofu and tempeh.
My favorite marinade is balsamic, and I love to make teriyaki cubes of tofu in bowls with noodles.
The soy sauce and broccoli on my baking sheet are also my favorites.
Somehow, however, I keep coming back to lemony marinades.
The lemon pepper tempeh cubes I posted a few years ago are still the most popular tempeh recipe on this site, and I can’t say I disagree.
The bright acidity of lemons can elevate many dishes. Lemon meringue goes well with creamy pasta, whole wheat rice, crunchy, colorful salads, or Mediterranean-style cereal bowls.
My mom likes to joke that she knows I have Greek blood because, as a child, I would be caught sucking on lemon wedges and asking for three servings of tomatoes.
I love the sour taste, and a little fresh lemon juice can finish almost any dish.
So it’s no surprise that I love the marinade for this dish. Lemon – lots of lemons – is the prominent flavor, along with small amounts of garlic and herbs.
I use soy sauce instead of salt to add saltiness because soy sauce adds umami and complexity.
I recommend thyme and rosemary, but you can also use oregano.
The marinade is great for making tofu, but it can also be used to make tempeh, gluten, or even roasted chickpeas.
Why tofu slices?
I’ve posted some recipes for tofu cubes, so why did I choose slices here?
The main reason is that lemon-cured tofu makes a great sandwich. It’s much easier to put a slice of tofu between slices of bread than a bunch of tofu.
The slices can be quickly cut into spears and easily wrapped in layers.
Tofu cubes or slices are a good choice when serving tofu as the primary protein on your dinner plate.
Sometimes, I organize my plates with grains, vegetables, and proteins. This style reminds me of the non-vegetarian plates I ate as a child.
When I make a dinner plate like this, I like the idea of slicing tofu rather than poking around the plate looking for small pieces.
Long story short, baked tofu slices have multiple uses. But if you’re particularly fond of tofu cubes, you can certainly change this recipe to use tofu cubes instead of slices.
Super-tight tofu, cut into super-tight slices
You may be familiar with tofu, labeled “firm” or “particularly firm.”
“Super firm” tofu is a firmer version of tofu. More water is removed from the tofu, resulting in particularly dense tofu.
Because of this density, super firm tofu contains more protein per slice. You may see this type of tofu labeled as “high protein” instead of super firm.
The Nasoya and Wildwood brands in the United States sell super-firm tofu. I really like the grilled tofu slices; their thick, chewy texture is particularly good for sandwiches.
If you can’t find super firm tofu, that’s okay. Extra firm tofu, available at many large grocery stores, can also be used in this dish.
How to make Baked Tofu slices with Lemon juice
This is a simple cooking recipe. When you feel like cooking is a chore, you can fall back on it.
The only thing you need to know about making tofu slices is that they take time to marinate. I recommend at least 4 hours of sleep, but one night is fine.
Sometimes, I find it easier to break up a recipe into two-day steps than one-day steps. So, if an overnight curing time suits you, go for it.
Step 1: Slice the tofu
The tofu slices should be about 1/4 inch (6 mm). You want to slice the tofu thinly across the width.
Step 2: Stir the marinade
The ingredients for a lemon marinade are simple:
- Lemon juice
- Soy sauce
- Olive oil
- Garlic powder
- Dried or grated dried thyme
Can you use fresh minced garlic? Yes, but because garlic powder flavorings well and minced garlic makes the taste worse, I opted for garlic powder (or granulated garlic, which is similar).
You can also swap thyme for dried oregano, Italian seasoning, or Provencal pratt.
Six tablespoons of fresh lemon juice add a bright, tart flavor to this tofu dish.
Soy sauce, herbs, lemon juice, and olive oil should be stirred or shaken before marinating tofu.
Step 3: Pour the marinade over the tofu slices
I like to place my tofu slices in a flat rectangular container, divided into single or double layers. This container becomes the container you use to marinate the tofu slices.
Pour the marinade over the slices, cover the container, and put it in the fridge.
The slices should be kept in the refrigerator for at least a few hours or up to 24 hours.
Step 4: Prepare the toasted tofu
First, remove the tofu slices from the marinade, leaving the marinade intact. Transfer the tofu pieces to a non-stick, rimmed baking sheet lined with foil.
Use a pastry or basting brush to lightly brush the top of the slices with some of the marinade you reserved.
Sprinkle rosemary sprigs or leaves over the tofu to slightly flavor the baked tofu slices. If you have dried rosemary, you can also sprinkle it over the slices.
Placing a layer of rosemary on the tofu gives the tofu slices a light rosemary scent.
The finished tofu slices will be firm and light golden.
Step 5 Bake
Transfer the slices to an oven at 375°F / 190°C and bake for 15 minutes. Then, take the sheets out of the oven. Push the rosemary to the side and turn it over.
Brush the tofu with a little more marinade, then rearrange the rosemary.
Return the tofu to the oven and bake for 15-20 minutes or until crisp and browned around the edges.
That’s it!
How to serve lemon-baked tofu slices
I’ve shared some of the ways I like to enjoy these simple slices. But here are a few more recipes that I think tofu would make a perfect addition:
- Serve as an accompaniment to a pot of creamed mushrooms with spinach or a simple roast beef and chickpeas
- Serve as a high-protein supplement to a vegetarian chickpea Caesar wrap or quinoa chickpea Caesar salad
- Served with cauliflower Alfredo sauce and pasta
- Slice the baked tofu into thin slices and fold into vegan macaroni and cheese
- Add a few slices to my miso Tahini vegetable sandwich
Meal preparation & storage
When I lack time and energy to prepare a meal, lemon-marinated grilled tofu slices are just the recipe I love.
Why? Because the versatile vegan base, mainly vegan protein, can be used in many children’s diets.
In addition, you can rely on any protein as an “add-on” to your diet.
The baked tofu slices can be stored in an airtight container in the refrigerator for up to 5 days. It’s okay to freeze them; The slices can be frozen for up to six weeks.
When ready to enjoy them, thaw them overnight in the fridge and then serve.
Ingredients
16 oz super firm (high protein) tofu, wide cut into 1/4-inch / 6mm slices (450g)
6 tablespoons freshly squeezed lemon juice
3 tablespoons soy sauce
One and a half tablespoons of olive oil
1/2 teaspoon garlic powder
1 teaspoon dried or ground thyme
Fresh rosemary sprigs (substitute 2 teaspoons dried rosemary)
Instructions
- Transfer the tofu to a broad, airtight container, preferably in a single layer. Whisk together the lemon juice, soy sauce, olive oil, garlic powder, and thyme, then pour the mixture over the tofu. Put the lid on and put the tofu in the fridge.
- Let the tofu marinate for at least 4 hours and up to 24 hours. Turn the tofu over during the curing process so that the sides marinate evenly.
- Preheat the oven to 375 degrees Fahrenheit. Remove the tofu slices from the marinade and reserve it for seasoning. Transfer the tofu cubes to a non-stick skillet or foil baking sheet and top with the fresh rosemary. Use a pastry or basting brush to brush the preserved marinade lightly onto the tofu slices. Transfer the baking sheet to the oven.
- Bake the tofu for 15 minutes. Push the rosemary to the side, flip the slices over, then use your pastry brush to brush some extra marinade over the new top of the tofu. Put the rosemary back on. Return the paper to the oven and bake for another 15-20 minutes or until the tofu pieces are dark, crisp, and browned around the edges.
- Serve or store in an airtight container in the refrigerator for up to five days.
