Ingredients
Scale
- 14 ounces extra firm tofu (pressed and cut into 1-inch pieces)
- 1/3 cup lemon juice
- 3 tablespoons olive oil (divided)
- 1 tablespoon creamy Dijon mustard
- 1 tablespoon garlic (minced)
- 1 teaspoon dried oregano
- 2 teaspoons dried thyme leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Pat the pressed and cubed tofu dry using a kitchen towel or paper towels.
- Arrange the tofu pieces in a single layer in an 8×8-inch baking dish.
- In a small bowl, whisk together lemon juice, 2 tablespoons of olive oil, Dijon mustard, minced garlic, oregano, thyme, salt, and black pepper.
- Pour the marinade over the tofu, gently turning it to coat. Cover and marinate for at least 1 hour, preferably overnight.
- Heat a large skillet over medium-high heat and add the remaining olive oil. Transfer the marinated tofu to the pan in a single layer.
- Cook for about 7-8 minutes, turning occasionally until golden brown. Pour any remaining marinade into the skillet and cook for an additional minute.
- Serve hot, at room temperature, or cold.
Notes
Can be served on greens, with rice or quinoa, in a wrap, or as a snack. Leftovers can be stored in an airtight container for 3-5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Sauteing
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 0mg
Keywords: tofu, lemon, herb, easy recipe, vegan meal