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.
- ¼ cup extra virgin olive oil
- small handful fresh parsley
- small handful fresh basil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder to taste
- juice of a lemon
- 1 pack of tofu cut into 4 slices
- 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!