Lemon-Thyme Tofu

Vegan MoFo 2012 | 2

Lemon-Thyme Tofu | © the vegan crew | www.thevegancrew.com

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!

Lemon-Thyme Tofu
Recipe type: Entree
Makes: 2-3 servings
 
Ingredients
  • 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
Directions
  1. Press tofu to firmly remove as much excess water as possible. Once pressed, cut the tofu into 8 slices/cutlets.
  2. 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?

Comments

  1. says

    I confess that I never make tofu at home…I save it for others to prepare for me because I have never liked how it turns out. I love the flavors here though!

    • says

      That’s so funny because I love it at home but am usually weary of eating it out because I don’t think most places know how to prepare it. :) The trick is just pressing as much of the excess water out as possible. If you want an easy, almost fool-proof way to prepare it at home, you might start with a tofu scramble cooked with sauteed veggies and spices such as turmeric, cumin, etc.

  2. says

    I had the tofu Xpress website open today to order but shipping to Australia is so expensive. Still, I’m thinking it may be worth it after all, I have a tiny kitchen and having all those heavy books and such is a hassle! Your dish looks great, I’ll be trying it :) Happy Vegan MoFo!

    • says

      Thanks! I used to go to the website all the time to look but not buy. That’s a bummer about the extra expensive shipping to Australia, it would make me hesitant, too. It’s not required to get good results by any means, as you know; but if you can swing it, you’ll probably be glad you did. Happy Vegan MoFo to you as well!

    • says

      Thanks, Celine! For someone like me who didn’t have a lot of patience when pressing tofu (when I didn’t want to mess with books and weights, I’d tilt a stack of plates or the microwave and slide it under the corner), I love the uniform results the TofuXpress provides.

  3. says

    This marinade sounds lovely! I forked out a bit of cash to have a Tofu Xpress shipped to Australia but I haven’t regretted it at all. It’s a great tool and I use it so often.

  4. JD says

    This recipe came out great! I tried it your way to compare to mine and they’re both quite different but quite delicious! I double the herbs and use medium-firm tofu, pressed. Then I cut the block into 8 pieces – first slice is like slicing bread, then slice those into 4 pieces each. Pack tightly in a small baking dish, combine the other ingredients and add to the tofu. Add enough water to cover the tofu 1/2-way up. Bake at 350-375 until the liquid is gone. Flip over and broil until evenly browned.

    I’m a lemon fan, too – thanks for a great way to switch things up!

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