Vegan MoFo – Day Seventeen

Vegan MoFo – Day Seventeen

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​Today’s theme is supposed to be about a rare color. Meaning, what color do you rarely eat?
​I really couldn’t think of a color, other than black, that I don’t eat very often. I try to make sure I cook with a variety of colors or snack on fruits and veggies of all colors. So I am being a rebel and going off theme today! 
I made lemon pepper tofu with roasted vegetables. Air-fried lemon pepper tofu has quickly become one of my favorite meals. I love the way the lemon shines through in this recipe. It is tangy, fresh, and full of flavor. 

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Before I started using an air fryer, I would grill the lemon pepper tofu. I have tried baking it in the oven many times, but I do not prefer the texture of baked tofu (unless it is baked for a long time and has had time to start drying out). 

I used:
1 14oz package of Extra Firm tofu, frozen and then thawed*
1/2 cup lemon juice, generally the juice from 2-3 lemons
2 teaspoons of tamari
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
Fresh ground black pepper, enough for your taste
Pinch of salt

Directions:
1.  Drain the thawed tofu and then wrap with a kitchen towel to press. Place the tofu on a plate that will catch excess water as it is pressed. Then place something heavy (cast iron pan, another plate with something heavy on top of it, foil wrapped brick, or I have even been known to set the base of the VitaMix on it) on top of the tofu and press for 15-20 minutes. 

2.  Make the marinade – mix the lemon juice, tamari, garlic and onion powders, the pinch of salt, and black pepper together. 

3.  After the tofu is pressed, slice the block in half lengthwise to created two square tofu steaks. Place the tofu steaks in a container that will allow it to soak up the marinade. Pour the marinade over the tofu steaks and place in the refrigerator for up to 3 hours. 

4.  If you are air frying –  Fry the tofu on 350 degrees for 18-20 minutes, or until it reaches the desired doneness.  

If you are grilling – Grill the tofu over medium-high heat for 7-8 minutes on each side, or until it reaches the desired doneness.  

If you are baking – Preheat the oven to 400 degrees and then bake the tofu for 20-35 minutes, or until it reaches the desired doneness, flipping the tofu halfway through the cooking time.

If you are pan frying – Heat about 1 tsp of refined coconut oil on medium-high heat until melted and then fry the tofu for 7-8 minutes on each side, or until it reaches the desired doneness.  

Serve with roasted vegetables, baked potato, rice, or cooked beans of your choice. 

*Note – When tofu is frozen and then thawed, it takes on an entirely different texture. It isn’t very pretty when it is thawed, and kind of reminds of a sponge. However, that sponge soaks up any marinade you put on it! Once cooked, the tofu is meaty and has a chewiness to it. No mushy tofu here! When I buy the tofu, I place the entire water-packed package in the freezer for a day (or two or a few weeks). I let it thaw in the refrigerator for about 24-36 hours before using it. 


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