One doesn’t normally think of tofu as being loaded with flavor. This simple little dish belies that thought. The sauce is amazing, and after marinating and then baking in it, you’ll be surprised at how much tofu you devour.
½ a block of firm tofu, about 1 cup’s worth
1 TBLSP tamari (or soy sauce)
1 TBLSP lemon juice
1 TBLSP olive oil
1 TBLSP Dijon-style mustard
Big pinch of granulated sugar
1/ teaspoon dried thyme
Salt and pepper to taste
1 TBLSP chopped fresh parsley
Preheat the oven to 375 degrees Fahrenheit.
- To prepare the tofu, slice it into thick slabs (about 1” thick) and press it between two plates. You’ll want to put this arrangement with a couple of heavy cans (or more plates) on top of it onto a baking sheet or a plate or something to keep it from making a mess. Let it sit for about 15 minutes. This squeezes out some of the water and makes room for the marinade. (You can do this without pressing the tofu, but it will fall apart more—you won’t have nice cubes. That’s okay. Beauty isn’t everything.)
- In a shallow bowl, combine the tamari, lemon juice, olive oil, mustard, sugar, thyme, salt, pepper, and parsley, whisking it together. Add the tofu, turning it to coat it well with the marinade.
- Place the tofu in a shallow baking dish with about half of the marinade and bake for 10 minutes. Give the tofu a stir, pour the rest of the marinade over it, and bake for another 15 minutes.
Serve over rice or noodles or just eat it straight out of the pan.