As I keep saying over and over and over again, Eat, Drink & Be Vegan is one of my favourite cookbooks right now. It's the one I always pull off the shelf when looking for meals for the week. Well I thought it was time I got another Dreena Burton cookbook so I got Vive le Vegan! and not surprisingly, I love it too! I found this lemon-herb tofu recipe in it and it's a new favourite.
If this sounds good, you might also like:
Cumin Lime Tofu
Salt & Pepper Tofu
Honey Mustard Marinated Tofu
Adapted from Vive le Vegan!
4 tbsp freshly squeezed lemon juice
2 tbsp light sodium soy sauce
1 tbsp olive oil
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1/2 tsp agave syrup
few pinches ground black pepper
1 pkg (350 g/12 oz) extra firm tofu, cut into squares about 1/4"-1/2" thick
Preheat oven to 375F. Combine all ingredients except tofu in a baking dish (9"x13" is good). Add the tofu and coat each side. Bake covered for 15 minutes. Turn the tofu over, and continue to bake uncovered for another 15 minutes. Remove from the oven and pour any extra marinade on top.