Vegan MoFo 2012 | 2
It was last Vegan MoFo that I received my TofuXpress. It had been on my wishlist for some time, but I wasn’t sure whether I could justify the price tag when I had a free, albeit cumbersome, method for pressing tofu: wrapping tofu in kitchen towels and weighing them down with books, weights or cans to press the water out.
After using the TofuXpress for a year now, I think the cost is justified. No more wet towels to clean, no more trying to balance books atop a block of tofu. The ol’ towel-and-weight method isn’t difficult by any means, but it would be difficult to go back. The TofuXpress allows me to easily and uniformly press tofu better than I have in the past, all in a small, compact container that doesn’t contend for precious counter or refrigerator space in our small kitchen.
Lately one of our favorite tofu dishes has been this Lemon-Thyme Tofu. I place the tofu in the TofuXpress before I leave in the morning, and it’s ready when I get home (long before that actually). With no marinating required, dinner is on the table rather quickly. The tofu delivers a toothsome bite and a mild, herbed lemon flavor. And, as you well know, I’m a sucker for anything lemon. Enjoy!
- 1 block firm or extra firm tofu (about 1 lb)
- ¼ cup lemon juice
- 1 tbsp tamari
- 1 tbsp olive oil
- 1 tsp agave nectar
- ½ tsp dried oregano
- 1 tsp dried thyme
- Black pepper
- Press tofu to firmly remove as much excess water as possible. Once pressed, cut the tofu into 8 slices/cutlets.
- Meanwhile, heat oven to 375º. Combine lemon juice, tamari, oil, agave nectar, oregano and thyme in a glass, oven-proof pan. Dip each piece of tofu into the mixture, coating all sides, and lay flat in the pan with no overlap. Sprinkle the tofu with black pepper and bake for 20 minutes. Flip the tofu, sprinkle the other side with pepper, and make for 20-25 more minutes, or until the tofu has started to brown and the edges become more firm.
Do you have a TofuXpress? What other methods do you use to get the perfect texture?