This was my first time pressing tofu, and wow, am I glad I did! It’s a keeper and has a solid place in my repertoire for when vegetarian friends come for dinner. I know some people aren’t a big fan of tofu’s spongy wet texture, so this is a great way to get away from that while still being able to enjoy the benefits of this inexpensive and lean source of protein. I’d almost describe the pressed tofu as having a chicken texture, in fact it quite looks like a thin strip of chicken when you cut into it.
- 1 package firm tofu
- 2 garlic cloves, pressed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 lemon, zested
- 1/2 lemon, juiced
- 1/4 tsp cayenne pepper or 1/2 tsp red pepper flakes
- 1/4 cup packed chopped fresh mint
- Cut tofu crosswise into 4 slabs. Firmly blot each slab between paper towel to remove excess water.
- To make marinade, combine all remaining ingredients and mix well.
- Cover tofu on all sides with marinade and place on a plate. Cover with plastic and let sit for at least 30 minutes at room temperature or overnight in the fridge.
- Heat large frying pan on medium-high heat.
- Remove tofu from marinade and press off excess liquid with paper towels. Reserve marinade.
- Arrange tofu flat in frying pan. Cover tofu with another frying pan, weighing upper pan down with a full kettle or large can of tomato sauce or beans.
- Cook for 5 minutes, reduce heat to medium and cook for another 5 until well browned.
- Flip tofu, press and cook until browned, about 7 minutes.
- Place tofu on serving dish. Pour remaining marinade into pan, heat briefly and use it to garnish tofu.
- Serve over rice, quinoa or another grain and enjoy!
Makes 2 servings.
Per serving: 330 calories, 6 g carbs (1 g sugar), 26 g fat (4 g saturated), 22 g protein, 1 g fibre