Lemon and Olive Roasted Tofu
Introduction to Lemon and Olive Roasted Tofu
We are excited to introduce this Mediterranean-inspired recipe: Lemon and Olive Roasted Tofu – a symphony of flavors that dances on your palate, leaving you with a newfound appreciation for the versatility of vegan cuisine.
Tofu
Tofu, the star of this delectable dish, is a plant-based powerhouse known for its adaptability and ability to absorb flavors like a culinary chameleon. Packed with protein, iron, and calcium, tofu serves as a nutritious foundation for this recipe, making it a stellar choice for those seeking a protein-packed, vegan delight.
Olives
The addition of olives brings a burst of savory goodness to the mix. Rich in heart-healthy monounsaturated fats, olives not only contribute to the dish’s divine taste but also offer numerous health benefits, from supporting cardiovascular health to providing a dose of antioxidants.
Garlic
Garlic, the unsung hero of many dishes, joins the ensemble, bringing its distinct aroma and robust flavor. Beyond its culinary charm, garlic is celebrated for its potential health perks, including immune system support and anti-inflammatory properties.
Lemon
And then, there’s the citrusy zing of lemon – a flavor enhancer that brightens the entire composition. Beyond its refreshing taste, lemons are a fantastic source of vitamin C, which boosts the immune system, aids digestion, and promotes radiant skin.
Celebrate the health benefits that each ingredient brings to the table – from tofu’s nutritional prowess to the heart-friendly olives, the immune-boosting garlic, and the invigorating touch of lemon. Get ready to tantalize your taste buds and nourish your body with this Lemon and Olive Roasted Tofu masterpiece. Stay tuned for the full recipe reveal and let the flavors unfold in your vegan kitchen!
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How to make Lemon and Olive Roasted Tofu
Chef’s Tips
Lemon and Olive Roasted Tofu Recipe
Ingredients
Crispy Tofu
- 15 oz tofu firm
- 2 Tbsp nutritional yeast
- 1 tsp poultry seasoning
- 1 tsp mushroom powder
- ¼ cup flour
- 1 tsp Salt kosher
- 2 Tbsp olive oil extra virgin
Lemon Olive Sauce
- 6 -10 garlic cloves minced
- ½ red onion sliced thinly
- ½ teaspoon red pepper flakes
- ½ teaspoon crushed fennel seeds
- 1 tablespoon roughly chopped rosemary
- 2 Tbsp olive oil
- 1 lemon cut into wedges
- 1 ½ cups flavorful olives with pits a mixture of black and green
- ½ cup white wine
- 2 cup chicken broth
- 3 Tbsp chopped parsley
- 2 Tbsp basil chiffonade
Instructions
How to Make Crispy Tofu
- Press the tofu for 20 minutes.
- Cut the tofu into 4 rectangles, and score the top of the tofu. I am cutting about 1/4 inch deep.
- Mix the dry ingredients.
- Press and coat the tofu with the flour seasoning mixture. Set the tofu aside for 10 minutes, coat the tofu again, and set aside for 5 minutes.
- Heat a large sauté pan over medium heat, and add the olive oil and the tofu. Cook both sides of the tofu until a deep golden brown.
How to Make Lemon Olive Sauce
- Preheat the oven to 400 degrees.
- Heat the olive oil in a large pan over medium-low heat.
- Add the sliced onions cooking until light brown, and season with a pinch of salt.
- Add a dash of olive oil and the minced garlic, and cook until lightly toasted.
- Reduce the heat and add the spices.
- Add the white wine cooking until reduced.
- The olive and vegetable go in next, bring to a simmer, and remove from the heat.
- Place the tofu into the sauce, add the lemon wedges and parsley leaves.
- Cook in the oven for 20 minutes, the sauce should be reduced and thick.
- Place the tofu on a platter, and pour the sauce over the tofu. Garnish with parsley leaves or chopped parsley along with basil chiffande.
- Perfect with a bow of pasta or couscous full of dried fruit and herbs
