Lemon Basil Tofu
Ingredients
Baked Garlic Tofu
- 1 (450g) block extra firm tofu, pressed and drained
- 1 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1 tbsp nutritional yeast
- 1 clove garlic, minced finely
- 1/4 red onion, diced
Lemon Sauce
- 1 tbsp soy sauce
- 2 tbsp maple syrup
- Juice and zest of one large lemon
- 1 tsp brown mustard
- 2 cloves garlic, minced
- 1/2 tsp cornstarch
- 8-9 fresh basil leaves
- Salt to taste
Preparation
Preheat the oven to 400°F (200°C).
After pressing the tofu, pat it dry and cut it into 16 even cube pieces.
Place the tofu pieces into a large container with soy sauce, white wine vinegar, nutritional yeast, and minced garlic.
Seal the container and shake gently to coat the tofu evenly.
Arrange the tofu on a lined baking sheet, ensuring each piece is spread out and not touching another piece.
Bake the tofu in the oven for 20 minutes, until the edges become golden. Set aside.
In a small bowl, combine the remaining soy sauce, maple syrup, lemon juice and zest, brown mustard, minced garlic, and cornstarch. Mix well to eliminate clumps.
In a pan over medium heat, sauté the diced red onion with a pinch of salt until softened.
Add the baked tofu and the lemon sauce to the pan, and sauté for about a minute until the sauce thickens.
Remove the pan from heat and stir in the fresh basil leaves.
Taste the dish and adjust the salt as desired.