I know a lot of people who don’t like tofu, and sometimes I can understand why. On it’s own, tofu is on the bland side. That being said, I think the fact that it’s kind of bland makes it very versatile and I find it fun to incorporate it into a variety of different foods. The recipe below is one of my favorites for a snack, side dish, or mixed with veggies for a meal. If you don’t want to broil the whole pound of tofu at once, you can leave it in the fridge for a day or two and broil it another time. I like eating them plain, but you can add a couple drops of lemon juice after its cooked, or dip it in sauce if you like.
Ingredients1 lb extra firm tofu 1 tbsp olive oil 1 tbsp lemon juice 1 tbsp seasoning of your choice (I use Northwoods Fire Seasoning from Penzeys) 1/2 tbsp salt
1. Cut the tofu into rectangle “fingers.” I buy the blocks that are ~2 x 3.5 x 5 inches, so I cut the block in half horizontally to make 2 large blocks that are ~1 x 3.5 x 5 inches. Then I cut each of these blocks into 5 pieces so the final tofu “fingers” are ~1 x 3.5 x 1.
2. To make the marinade, mix the olive oil, lemon juice, seasoning, and salt in a bowl with a large bottom.
3. Coat each tofu “finger” on all four sides with marinade, rub off the excess. Place the tofu “fingers” in a container, it’s okay to layer one on top of another. Refrigerate these overnight.
4. The next day, layer the tofu fingers on a baking tray in a single layer. Broil them for 15 minutes on the top rack in the oven. Flip them over, and broil the other side for 7 minutes. Serve hot!