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). Pat the tofu dry and cut it into 16 even cube pieces. Place the tofu in a large tupperware container and add soy sauce, white wine vinegar, nutritional yeast, and minced garlic. Seal the container tightly and shake gently to coat the tofu evenly.
Arrange the tofu cubes on a lined baking sheet, ensuring they are spread out and not touching each other. Bake in the preheated 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 with a fork to ensure there are no clumps of cornstarch remaining.
In a pan over medium heat, sauté the diced onion with a pinch of salt until softened. Add the baked tofu and lemon sauce to the pan. Sauté for about a minute until the sauce thickens.
Remove the pan from heat and stir in the fresh basil leaves. Taste and adjust salt as desired.