This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.
Succulent steaks of Lemon Herb Tofu make a perfect special occasion supper. Its rich, bright flavors are perfect over a bed of pasta and your favorite green veggie.
Table of Contents
- Preparing the Marinade
- Preparing the Tofu
- Baking the Tofu
- How to Serve Lemon Herb Tofu
- Lemon Herb Tofu Recipe
These zesty, flavorful Lemon Herb Tofu steaks are perfect for Valentine's Day or any time that you're looking to really wow someone.
Normally, I'd treat any recipe using a whole block of tofu as a four-serving situation, but these oversized, tender tofu pieces are too good. It would feel wrong to serve up just one piece per plate! If you do want to stretch this to a four-serving meal, just double the amount of pasta.
Preparing the Lemon Herb Tofu Marinade
Like a lot of my sauces and marinades, you make the lemon herb tofu marinade right in the blender. It's quick and easy, and you can prepare it in a few minutes while the tofu presses (see below).
Add a bit of olive oil, white wine, fresh garlic, and dried herbs to your blender, and puree until you have a nice, smooth mix.
Stir in chopped, fresh rosemary and fresh lemon zest, and it's time to marinate that tofu!
Preparing the Tofu
Before you slice the tofu and place it into the marinade, it is critical that you press it. Pressing gets the excess water out, making that tofu block thirsty for lemon herb marinade!
I press my tofu in the EZ Tofu Press. The EZ Tofu Press gets out an average of ½ cup water in just 10-15 minutes of pressing.
It also maintains the shape of your tofu block, which is great for a recipe like this, where you want perfect tofu rectangles.
All pressed? Let's marinate!
I recommend marinating this tofu for one to two hours. Marinating for so long might seem like overkill, but it's essential for letting these large pieces of tofu soak up the deep flavors of the marinade.
Halfway through marinating, remember to flip those tofu pieces over, so they get a nice, even coating of flavor.
If you are in a big hurry, you can cut the marinating time down to half an hour, but just know that you'll lose some flavor if you do that.
Baking the Tofu
When you finish marinating, it's time to bake! Preheat the oven, and pull the tofu pieces out of the marinade, but keep the marinade for later. That's your pasta sauce!
Arrange the tofu pieces on a lined baking sheet and bake, flipping the steaks over after 20 minutes.
This is a good time to cook the spaghetti and toss it with the reserved marinade.
How to Serve Lemon Herb Tofu
To serve, divide the sauced spaghetti between two plates, then arrange the tofu slices on top.
I like to serve this dish with some green veggies or a salad on the side. Here are a few ideas for you!
- Warm Brussels Sprout Salad
- steamed broccoli
- Marinated Air Fryer Vegetables
- Crispy Brussels Sprouts
- Crunchy Kale and Broccoli Salad
- Oven-Roasted Asparagus
Of course, you can choose your favorite veggie side, if you prefer.
Lemon Herb Tofu
For the Marinade
- 2 tablespoons olive oil
- 4 cloves garlic
- ¼ cup white wine - OR vegetable broth
- 2 large lemons - (Gather the juice and the zest.)
- 1 teaspoon dried thyme
- 2 tablespoons fresh rosemary leaves
For the Tofu
- 1 block extra firm tofu - pressed and sliced into 4 large "steaks"
- 2 servings cooked spaghetti - (See note.)
Marinate the Tofu
- In your blender or food processor, combine the oil, garlic, wine or broth, lemon juice, and thyme. Puree until smooth, then stir in the lemon zest and the rosemary leaves. Season with salt and pepper, then pour over your tofu steaks in a shallow pan. Let the tofu marinate in the lemon-herb sauce for one to two hours, flipping the tofu once during marinating.
Bake the Tofu
- Preheat the oven to 425F
- Remove the tofu from the marinade, but reserve the marinade - this is your sauce!
- Arrange the tofu pieces on a lined baking sheet. Bake for 25 minutes, flip it over, and bake for 15 minutes more.
- To serve, toss the cooked spaghetti with the reserved marinade, then divide the spaghetti between your plates. Top with the baked tofu.
- About the spaghetti - Cook the pasta according to the package directions while the tofu is in the oven.
- Marinating for so long might seem like overkill, but it's essential for letting these large pieces of tofu soak up the deep flavors of the marinade. If you are in a big hurry, you can cut the marinating time down to half an hour. Just know that you'll lose some flavor if you do that.
- Flipping the tofu during marinating is also key. These pieces are thick, and you want them to get evenly coated in the sauce before baking.
Silly question— if I want to double the tofu do you think I should double the marinade? I still want some left for pasta sauce.
Not silly at all! I would double the marinade. Better to have a bit more sauce than you need than have too little!
This looks absolutely delicious!!
Thank you, Mare!
My favorite way to cook tofu is to sauté it in sesame oil, sprinkle with powdered ginger and soy sauce, then serve it with basmati rice, nori seaweed squares, and sautéed vegetables. Korean-Japanese food made easy!
I like to stir fry my tofu and serve it on top of rice. Thank you for the giveaway!
My favorite tofu recipe is probably pan fried tofu with mashed potatoes and gravy!
This looks awesome. I can't wait to try it. My favorite Tofu is Teriyaki Tofu from the book Bold Vegetarian Chef. But I like all kinds of Tofu a lot!
I love using tofu in creamy deserts such as pie and cheesecake. It adds additional body and richness and boosts the nutritional value to the recipe.
My favorite tofu recipe is a tofu "eggy" souffle with mixed veggies. I love savory breakfasts and this is my go to.
I love tofu pretty much any way, but barbecued tofu is pretty darn tasty.
My current favorite tofu recipe is tofu feta. I love it in salads!
My favorite tofu recipe is salt. pepper, minced garlic, and sriracha. Press tofu cover in the above ingredients, lightly dust in flour and pan fry. So easy, so delicious!
I really like adding baked tofu to salads. =)
In Pad Thai!!!
I honestly don't know why I don't have one of these yet! I love the orange tofu from the Kind Diet, but my fave is crispy pan-fried tofu served over rice and lightly sauteed veggies. My meat-loving husband asks for it all the time!
I have a difficult time picking favorites of anything, but this may be new favorite tofu recipe!
I love General Tao Tofu.
I love baking tofu so it gets nice and crisp, then tossing it into a stir fry! Thanks for the giveaway.
My favorite tofu recipe is cutting it up and baking it after leaving it in teriyaki and avocado oil (or olive oil) for about 1/2 hour. I then toss it in Yakisoba noodles with some kind of vegetable and have amino acids for the soy sauce flavor on the table for whoever wants that.
Thanks for the opportunity to win the press! I adore tofu in every ilk imaginable -- but if I were stranded on a desert island and could only choose one..., "Scrambled Tofu" it would be.