LEMON-PEPPER TOFU
From Vegan Brunch by Isa Chandra Moskowitz, but it also makes an EASY, HEALTHY, and FLAVORFUL dinner, since it's baked instead of fried! Leftovers make great sandwiches.
Provided by Prose
Categories Soy/Tofu
Time 40m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray or lightly coat with oil. Poke each slice of tofu with a fork 3-4 times to let the flavors seep inches
- Drizzle the olive oil and aminos on a plate. Use a microplane to grate the garlic into the mix (or mince the garlic as finely as you can). Dredge each tofu slice and lay them out on the plate. Sprinkle one tablespoon of lemon pepper over the tofu and rub it inches Flip and repeat.
- Place the tofu in a single layer on the baking sheet. Bake for 20 minutes on one side, flip and bake another 10 minutes. Yum!
Nutrition Facts : Calories 101.6, Fat 7, SaturatedFat 1.3, Sodium 13.9, Carbohydrate 2.4, Fiber 1.1, Sugar 0.7, Protein 9.4
LEMON-PEPPER FRIED "CHICKEN" TENDERS
Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.
Provided by Kardea Brown
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
- Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
- Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
- Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.
BROWN SUGAR LEMON PEPPER FAUX SALMON- VEGAN TOFU VERSION!
I saw Recipe #63080 on the front page and thought it looked delicious for a non-veg entree! Here's how to grill up some tofu vegan style! I use a George Foreman grill for this, I'm sure an outdoor grill wouldn't be much different. For those new to grilling and cooking with tofu, check out Recipe #421940. cook/prep time doesn't account for the freezing/marinating.
Provided by the80srule
Categories < 60 Mins
Time 35m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 6
Steps:
- Drain the tofu very well and press out all the excess water using the plate press method or drying out in the microwave.
- I get about 8-9 width-wise slices per block, cut out about eight 1/2" thick pieces then place into a tossing bowl.
- Mix the other ingredients together to make a marinade and pour over the tofu pieces, tossing well to coat.
- Lay the tofu pieces out into a flat dish/container so they don't overlap, and freeze for about 40-60 minutes for both the marinade to soak in and the tofu to have a nice fish-like texture when it grills.
- Grill on each side for about 5-10 minutes or until that nice browned grilled look comes into place.
Nutrition Facts : Calories 80.2, Fat 5.9, SaturatedFat 1, Sodium 133.6, Carbohydrate 2.9, Fiber 0.6, Sugar 2.1, Protein 5.2
SPICY LEMONGRASS TOFU
Provided by Mai Pham
Categories Onion Marinate Stir-Fry Vegetarian Lunar New Year Peanut Tofu Hot Pepper Lemongrass
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- 1. Combine the lemongrass, soy sauce, chilies, chili flakes, turmeric, sugar and salt in a bowl. Add the tofu cubes and turn to coat them evenly. Marinate for 30 minutes.
- 2. Heat half of the oil in a 12-inch nonstick skillet over moderately high heat. Add the onion, shallot and garlic and stir until fragrant, about 1 minute. Reduce the heat to low and cook until the onions are soft, about 3 minutes. Transfer to a plate and keep warm.
- 3. Wipe the pan clean and heat the remaining oil over moderate heat. Add the tofu mixture and, using chopstick or wooden spoons, turn so it cooks evenly, about 4 to 5 minutes. Add the onion mixture and cook, uncovered, for another 2 to 3 minutes. Add half the peanuts and all the pepper leaves.
- 4. Remove from the heat and transfer to a serving plate. Garnish with the remaining peanuts and serve immediately with steamed rice.
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LEMON PEPPER TOFU CUTLETS - PLANT POWER COUPLE
From plantpowercouple.com
5/5 (6)Servings 8
- PREP THE TOFU: First, you’ll want to freeze your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
- MARINATE: Place your tofu on a cutting board and slice it into 8 equal “cutlets.” Use a fork to mix all the marinade ingredients in a large measuring cup. Place the cutlets in a shallow container and pour the marinade over them, making sure each cutlet is coated. Cover and place them in your fridge for at least an hour or overnight.*
- BAKE: When you’re ready to bake your cutlets, preheat your oven to 350F and grab a large baking sheet. Place the cutlets on this baking sheet and bake them at 350F for 40 minutes, flipping them halfway through. Depending on the thickness / brand of tofu you’re using, you may want to flip and cook them another 10 - 20 minutes until they are browned and meaty. We end up cooking ours an extra 10 most times.
- SERVE: Finally, let your cutlets cool slightly before slicing them up for all your salads or pasta or bowls throughout the week. They will firm a bit as they cool. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!
LEMON PEPPER TOFU SHEET PAN DINNER (QUICK + EASY …
From simple-veganista.com
5/5 (3)Total Time 30 minsCategory EntreeCalories 328 per serving
- If using high protein tofu, there is no need to press. If using extra-firm or firm, let the tofu rest on its side in the tub it came in for about 10 minutes to drain. Cut the tofu into 6 rectangular slabs.
- Place the tofu slabs on a lined rimmed baking sheet. Add the asparagus in between the tofu as shown above, drizzle with a little olive oil, then add lemon slices overtop. Sprinkle with plenty of lemon pepper and generous pinch of salt.
VEGAN LEMON PEPPER TOFU - RABBIT AND WOLVES
From rabbitandwolves.com
4.8/5 (6)Total Time 35 minsCategory Main CourseCalories 217 per serving
- The first thing you need to do is freeze the block of tofu. This changes the texture. Freeze it in the package until completely frozen. This will probably take a few hours. Or you can freeze it over night.
- Next, thaw the tofu completely, then take it out of the package and drain it. Then press the tofu to get any excess liquid out while you preheat the oven. Press for 10-15 minutes.
- Once you've pressed the tofu, break the block of tofu into small pieces. The texture will be firm and meaty now. So it will break apart into pieces easily.
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