This is a great way to serve tofu to the skeptic. Hot, it is best served with a side of white basmati rice and a simple salad. Cold, it is great in a sandwich or atop a bed of baby greens with a simple gorgeous vinaigrette. This is delicious both hot and cold, today I made it in cubes to have quick bite sized protein snacks on hand in the fridge for a busy weekend.
Lemon Pepper Baked Tofu
Wheat-free, Gluten-free
16oz tofu, (one package) – drained and pressed, sliced, cubed or cut into triangles
Juice of 2 lemons (1/4c)
1t ground black pepper- fresh is best
1 clove garlic, smashed and minced
Pinch to 1/4t chipotle powder
3T Extra Virgin Olive oil
2T nutritional yeast
1t pink salt or to taste
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Preheat oven to 400 degrees
In a bowl, mix the oil, lemon juice, pepper, and salt.
Add the tofu and toss until well coated. Pour into a baking dish.
Sprinkle with the nutritional yeast.
Bake for 35 minutes or until golden.
The Vegan Love Project 