Now that we’re officially into the New Year, you might be thinking about lightening up to counter the over indulgence of the holidays. That’s the theme for this week’s I Heart Cooking Clubs challenge. I lightened up one of Ina Garten’s recipes by substituting tofu for the animal protein and the result is Lemon and Herb Tofu.
Tofu, like chicken and white fish, takes on the flavors of whatever marinade or sauce it’s cooked in. I like it with tomato sauce, but was curious about the lemon and herb marinade used in Ina’s grilled herb shrimp recipe from her Barefoot Contessa website.
I felt the marinade worked well with the Japanese style tofu I had in the freezer, but Rick was not enthused. He’s not a big tofu person and prefers it with Asian flavors. I didn’t use the dijon mustard mentioned in the original recipe so I wonder if he’d like that better. I’m happy to have another way to prepare it, either way.
Ingredients
- 1/4 cup extra virgin olive oil
- small handful fresh parsley
- small handful fresh basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder to taste
- juice of a lemon
- 1 pack tofu cut into 4 slices
Instructions
- Put everything but the tofu into a food processor and pulse until well combined. Adjust the flavors to suit.
- Transfer to a zip top bag.
- Add the tofu, seal the bag and turn to coat with the marinade. Allow to stand for 30 minutes of so.
- Heat a grill pan until hot and add the tofu slices. Cook for 3 minutes on each side or until warmed through.
I’ll be linking Lemon and Herb Tofu with I Heart Cooking Clubs and the Lighten Up Challenge. Feel free to drop by!
The marinade for the tofu sounds so flavourful! I would really enjoy this tofu dish, it looks delicious!
I agree with Shirley. I love how adventurous you are with your dishes – always willing to try a new spin or put your own spin on a dish. The grill marks are gorgeous and really make this look meaty! I think it is wonderful your husband is willing to eat tofu (even if he prefers it with Asian flavors) because I would never in a million years convince my husband to try it. Great choice!
Thank you! I really enjoy the challenges. Rick and my son had a fit the first time I mixed tofu in spaghetti sauce and served it over noodles, hahaha. Now my son has made his own tofu and has learned to make curries and other Asian dishes. (I’m relieved he’s cooking for himself, to be honest.)
The grill marks and the herb marinade add so much taste and impact to the tofu. Well thought-out dish!
Thanks! I find seafood and chicken recipes are the easiest to adapt to using tofu. There’s usually some sort of sauce that works.