In addition to beans, nuts, and leafy greens, tofu is an excellent protein supplement to salads and sandwiches for vegetarians. My favorite way to eat tofu is to squeeze out as much liquid as possible, rehydrate the tofu with a marinade, then cook it until firm and slightly crispy. Typically I use soy sauce and/or vinegar based marinades, but I wanted to try a different flavor this time. I decided to use just two simple ingredients and make lemon pepper tofu. I’m not a huge fan of extreme lemony flavor, but I was pleasantly surprised by how delicious this turned out! While there is a noticeable citrus flavor, it isn’t overpowering, and one can always add more lemon juice on top for extra tanginess.
7 oz extra firm tofu
~2 Tbsp lemon juice
1 tsp lemon zest
2-4 Tbsp water
Ground black pepper to taste (I used about ¾ Tbsp)
Salt to taste
Prepare marinade by mixing all ingredients in a microwave safe container.
Slice the tofu into ¼” thick slices. Using paper towels, gently squeeze out moisture from the tofu. Add the slices to the marinade and ensure that all the tofu is coated by the marinade. Let it rest for 15-20 minutes.
I used the microwave and stovetop method for this one, however it can all be done in the oven if you prefer.
Microwave the tofu with the marinade for ~8 minutes on high until most of the liquid is soaked/evaporated but not completely dried.
In a nonstick pan over medium high heat, arrange the tofu slices in a single layer. Cook one one side until browned, then flip gently and cook on the other side. Use a couple drops of olive oil or a dab of butter if required (I generally don’t use any, but that requires wiping the pan off between batches of tofu).
Squeeze more lemon juice over the top and serve with some delicious basil pesto or spinach walnut pesto sauce.
Lemon pepper tofu is a delicious way to add protein to your salads, sandwiches, wraps or pasta.
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