This delightfully tangy tofu pairs especially well with Greek or Italian dishes.

　　

Ingredients

serves 4

　　1 cake firm tofu (about 16 ounces)

　　1/4 cup lemon juice

　　3 tablespoons soy sauce

　　2 tablespoons olive oil

　　2 teaspoons dried herbs, such as rosemary, dill, or oregano

　　1/4 teaspoon black pepper

　　2 garlic cloves, minced (optional)

　　

Step 1

Preheat the oven to 400°. Cut the block of tofu into 4 slices and then cut the slices into cubes, triangles, or strips. Spread the tofu pieces in a single layer in a lightly oiled baking pan large enough to hold them.

　　

Step 2

Whisk together the lemon juice, soy sauce, oil, herbs, pepper, and garlic, and pour over the tofu. Bake uncovered, stirring every 10 or 15 minutes, until most of the marinade is absorbed, the oil is sizzling, and the tofu is firm and chewy, 30 to 35 minutes. Serve hot, at room temperature, or chilled.

　　

Ingredient Note

Step 3

Use fresh herbs in place of dried: 1/4 cup chopped fresh dill or cilantro, 2 tablespoons chopped fresh oregano, or 1 tablespoon chopped fresh rosemary.

　　

Serving & menu ideas

Step 4

Try this tofu on Greek Salad (page 211), or create a Mediterranean plate with Tomatoes & Onions with Mint (page 205) and steamed artichokes with Herbed Aioli (page 224).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.