Here’s a recipe inspired by my nearly vegan friend’s inquiry about it being possible to marinade tofu. Yes, you can marinade tofu. The result is wonderful! Tofu, like tempeh, is a blank canvas which you can basically use to exploit any flavor you want. The longer you marinade tofu, the better it will take up the flavor of your marinade and the stronger that flavor will be. I marinaded these tofu “steaks” overnight, but a few hours will also do the trick. I served these with a mixture of brown rice spinach spaghetti and whole wheat spaghetti tossed with my Mint Basil Pesto and some blanched asparagus. It was delicious and very summer-y. In fact, one of the reasons I’m typing this up now and sharing it with you is because I’ve been asked for the recipe. I bet this would also go well with roasted or mashed potatoes, or even on a nice summer salad. However you eat it, I hope you like it!
(makes 8 tofu “steaks”)
12 oz extra firm tofu
Juice of 1 lemon
1/2 tsp lemon zest
1 tsp soy sauce
2 tbsp agave
1/8 tsp salt
1/4 tsp garlic powder
pinch ground sage
1/4 cup parsley, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
Drain and press the tofu, then cut it into ten 1/2 inch thick slices. Arrange them in a 11 in x 7 in or 9 in x 9 in pan. Set aside.
Combine all remaining ingredients in a small or medium sized bowl and mix well. Pour evenly over tofu. Collect any excess in the pan with a spoon and pour it over the tofu. You may also want to gently maneuver the pan from side to side to make sure the bottom of the tofu is well coated. Cover with aluminum foil and place in refrigerator to marinade for 3 to 4 hours, but preferably overnight. The longer you marinade tofu, the more it will take up the flavor of the marinade.
Bake at 350 F for 40 to 45 minutes, flipping the tofu at least twice throughout. The tofu should be a nice golden brown around the edges when done. Remove from oven and serve.