Serve Lemon-Herb Tofu over greens or grains or even as finger food at your next shindig!
Can you believe that my awesome sponsors at EZ Tofu Press are giving away yet another press? So exciting! Even if you already have a press, I encourage you to enter. It makes a great holiday gift for anyone who cooks.
As with most tofu recipes, pressing your tofu is key with these lemon-herb tofu fingers. Pressing that excess water out gets your tofu ready to drink up that lovely sauce like a sponge. You’ll end up with more flavorful results; I can’t recommend pressing your tofu enough!
In case you’re new to the EZ Tofu Press, it uses the same idea as weighing down the tofu under a plate, but it works faster and presses more evenly. If you cook with tofu as often as I do, this sucker is a kitchen staple
Win a Press!
Before we get to the lemon-herb tofu, let’s give a press away! Anyone in the continental U.S. can enter below to win an EZ Tofu Press. Come on. You know you want to!
But back to this tofu recipe. It’s actually based on a recipe for chicken that I adapted for cooking tofu. Rather than cook the tofu in the sauce, I went with my standard move: marinate, then bake.
This method yields a firmer tofu, perfect for serving as a finger food. The leftover marinade makes a great dipping sauce or sauce for topping the finished dish.
Lemon-Herb Tofu Fingers
adapted from Ina Garten’s Lemon Chicken Breasts recipe
Yield: 4 servings
- 1/4 cup olive oil
- 4 cloves garlic, chopped
- 1/4 cup white wine OR vegetable broth OR water
- zest from 1 1/2 and juice from 2 large lemons
- 1/2 teaspoon ground thyme or 1 teaspoon dried thyme
- 2 tablespoons rosemary leaves, removed from the stems
- salt and white pepper, to taste
- 1 block extra firm tofu, pressed, and then cut into 16 fingers
- In your blender or food processor, combine the oil, garlic, wine/water/broth, lemon zest and juice, and thyme. Puree until smooth, then stir in the rosemary leaves. Season with salt and pepper, then pour over your tofu fingers in a shallow pan. Let the tofu marinate in the lemon-herb sauce for at least 30 minutes. An hour is even better, and overnight would be best!
- Preheat the oven to 425F.
- Arrange your tofu fingers on a greased baking sheet or one lined with a Silpat. Reserve the marinade – that’s your dipping sauce!
- Bake the tofu for 20 minutes, flip the fingers over, and bake for 15 minutes more.
- Serve with the leftover marinade for dipping or use it as a sauce over the top, if you’re serving your tofu fingers in a bowl.