Marinated Tofu
Servings: 4 people
- 16 ounces (450 grams) tofu firm or extra firm
- ½ cup (125 grams) Greek yogurt or non-dairy yogurt
- 1 tablespoon (1 tablespoon) olive oil
- 1 tablespoon (1 tablespoon) lemon juice
- 1 tablespoon (1 tablespoon) soy sauce
- 2 cloves (2 cloves) garlic grated
- 1 teaspoon (1 teaspoon) onion powder optional
- 1 teaspoon (1 teaspoon) smoked paprika
- 1 teaspoon (1 teaspoon) dried dill
- ½ teaspoon (½ teaspoon) dried oregano
- 1 teaspoon (1 teaspoon) salt
- 2 twists (2 twists) black pepper
- 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.
