Lemon Herb Tofu

 

Wondering about your zinc intake? One way to consume a decent amount of zinc in just one meal is to enjoy tofu (1.8 mg of zinc in every four ounces) on top of whole grains (1-2 mg of zinc per cooked cup) along with your favorite veggies. Sprinkle some nuts and seeds on top for some crunch, flavor, and an extra dose of zinc!

Lemon Herb Tofu

Ingredients

 3 ½ tbsp lemon juice (freshly squeezed)

 2 tbsp organic tamari (reduced-sodium or coconut aminos)

 1 tsp maple syrup

 1 tsp dried oregano

 ½ tsp dried thyme (or dried rosemary)

 ½ tsp dried basil

 2 pinches ground black pepper (+1 pinch as desired)

 12 oz extra-firm organic tofu (cut into squares about 1⁄4–1⁄2” thick, and patted to remove excess moisture, see Chef’s Note)

Directions

1

Preheat oven to 375°F (190°C). In an 8x12" baking dish, combine all ingredients (except tofu), and stir through until well incorporated.

2

Add the tofu and coat each side. Cover and bake for 15 minutes.

3

Turn the tofu over, and continue to bake uncovered for another 10–15 minutes, turning again when there are just a few minutes of cooking time remaining.

4

At this time, the tofu should have soaked up most of the marinade. Remove from oven and let cool a little before serving, or serve hot.

https://foodrevolution.org/recipes/lemon-herb-tofu/