Rosemary-Lemon Baked Tofu

Tofu, also known as bean curd, is made by coagulating soy milk and pressing the resulting curds into soft white blocks. It is a popular plant-based protein source in vegetarian and vegan diets.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Rosemary-Lemon Baked Tofu

Cooking Method: Baking Cuisine: Asian, Fusion Courses: Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 16 ounce Tofu
• 2 teaspoon Rosemary
• 2 tablespoon Lemon Juice
• 1 tablespoon Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Press the tofu to remove excess moisture and cut it into 1/2-inch thick slices.
3. In a small bowl, whisk together the lemon juice, olive oil, garlic powder, salt, and black pepper.
4. Place the tofu slices in a single layer on a baking sheet lined with parchment paper.
5. Brush the tofu slices with the lemon juice mixture and sprinkle with rosemary.
6. Bake for 25-30 minutes, or until the tofu is golden brown and crispy.
7. Remove from the oven and let it rest for 5 minutes before serving.
8. Serve the rosemary-lemon baked tofu with your favorite side dish or salad.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 5g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.