Lemon-Herb Tofu

This tofu was really good. I would have preferred a more chewy texture than the creamy texture here, but the marinade was what made it so good! My kids didn’t love it like I thought they would, but Toby really liked it. Dreena really knows her way around spices! So I made a completely vegan meal last night: this tofu, crash hot potatoes, and sauteed kale. And it was all good!

rating: 8.5

Lemon-Herb Tofu
(Dreena Burton)


31⁄2 – 4 tbsp freshly squeezed lemon juice
2 tbsp tamari
2 – 21⁄2 tbsp extra-virgin olive oil
11⁄2 tsp dried oregano
1 tsp dried thyme
1⁄2 tsp dried basil
1⁄2 tsp honey alternative (I use agave nectar)
few pinches freshly ground black pepper
1 350-g pkg (12-oz) extra-firm tofu, cut into squares about 1⁄4″ – 1⁄2″ thick,
and patted gently to remove excess moisture


Preheat oven to 375°F (190°C). In an 8″x12″ baking dish, combine the lemon juice, tamari, olive oil, oregano, thyme, basil, honey alternative, and pepper, and stir through until well incorporated. Add the tofu and coat each side. Bake covered for 15 minutes. Turn the tofu over, and continue to bake uncovered for another 13-15 minutes, turning again when there are just a few minutes of cooking time remaining. At this time, the tofu should have soaked up most of the marinade. Remove from oven and let cool a little before serving; pour any remaining herbs and oil over the tofu.

Note: This tofu makes a very tasty sandwich filling. Take any leftovers and mash, or pulse in a food processor until crumbly, then mix with vegan mayonnaise.

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