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 1/2 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
- 1/4 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.