Herbed Baked Tofu with Mushroom Gravy
This baked tofu is marinated in a flavourful blend that mimics the flavours and highlights of a roasted chicken. Slow baked in order to get the absolutely best texture, this is an excellent option for a plant-based main meal.
Ingredients
- 3 tbsp soy sauce
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil divided
- 2 tsp fresh sage finely chopped
- 1 tsp fresh thyme finely chopped
- 1 tsp lemon zest
- ½ tsp dijon mustard
- 2 cloves garlic grated or very finely minced
- 300 g (10.5 oz) extra firm tofu drained & cut into 4 equal pieces
- 1 tsp cornstarch/cornflour
- Mushroom gravy for serving
Instructions
- In a large shallow dish, whisk together the soy sauce, lemon juice, 1 tbsp of olive oil, the sage, thyme, lemon zest and dijon mustard along with a generous grind of dijon mustard.
- Add the tofu and ensure that it is evenly coated in the marinade. Allow to marinate for at least 8 hours and up to 24 hours. To ensure even coverage, transfer to a zip-top bag and let sit in the refrigerator.
- Preheat oven to 180°C/350°F. Remove the tofu from the marinade and pat it dry lightly with paper towels. Move the tofu to a large bowl or baking sheet and drizzle with the remaining 1 tbsp of olive oil and coat evenly with the cornstarch/cornflour
- Transfer the tofu to a parchment-lined baking sheet and bake until puffed, golden and crispy - about 30 minutes - flipping the tofu over halfway through.
- While the tofu is baking, make the mushroom gravy. As soon as the tofu is finished, top with the gravy and serve immediately.
Nutrition
Calories: 235kcal | Carbohydrates: 7g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1617mg | Potassium: 322mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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