Marinated Tofu

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
To a large mixing bowl, add ½ cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon soy sauce, 2 cloves garlic (grated), 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried dill, ½ teaspoon dried oregano, 1 teaspoon salt, and 2 twists black pepper.
Stir until well combined.
Drain 16 ounces tofu from its package and pat it dry with paper towels to remove excess moisture.
Break the tofu apart with your hands into bite-size pieces and add it to the bowl with the marinade.
Gently toss the tofu in the marinade until fully coated.
Arrange the pieces on a single layer on a baking tray lined with parchment paper.
Bake in the oven at 400°F or 200°C for 30 minutes or until the tofu is golden brown.
You can add marinated tofu to most dishes. Louise and I often put it on a plate with a squeeze of lemon and parsley.
You can also use it to make a salad or grain bowl.

Tips

There's non need to press the tofu.
Pull tofu apart by hand into rugged and irregular pieces for better marinade adhesion.
Use a thick marinade as tofu doesn't absorb much flavor.

Firm tofu: also works with extra firm. Avoid soft tofu.
Yogurt: thick Greek-style yogurt is best. Use non-dairy yogurt to make this vegan.
Olive oil: substitute another vegetable oil.
Lemon juice: substitute rice vinegar.
Soy sauce: substitute tamari sauce to make this gluten-free.
Garlic or garlic powder.
Smoked paprika or a few drops of liquid smoke.

Make ahead: Marinated tofu is an excellent recipe for meal prep as it keeps well in the fridge for 4 days. Note that reheated marinated tofu is chewier than freshly made marinated tofu.
Refrigerator: Keep it in an airtight container for 4 days.
Freezer: Transfer to a freezer-friendly container and freeze for 3 months.
Thaw & Reheat: defrost in the fridge for a few hours. Warm it in the microwave for 2 minutes.