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Mediterranean-Inspired Lemon and Olive Roasted Tofu Recipe
Feb 7, 2024
You will love this easy and delicious Mediterranean-inspired lemon and olive roasted tofu recipe.
Printable Recipe: https://thoseveganchefs.com/lemon-olive-roasted-tofu
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0:00
It's such a beautiful, bright, big dish
0:02
It's relatively straightforward. Cooking onions, garlic, pressing tofu, searing the tofu, throwing in the oven
0:09
and you're off to the races. Our tofu's pressing. All starts with the sauce today
0:15
We're going to slice our red onion. We have lots of garlic
0:21
We're going to mint. We're going to remove the little tip of the garlic
0:26
Let's start building our sauce
0:37
Have our pan on medium heat, one to two tablespoons of olive oil
0:41
We're going to add our red onion. Caramelized our onion. Of course we got to hit it with a pinch of salt
0:51
We're going to add our garlic. We're going to add another little dash olive oil
0:55
We're going to cook these two together. Absolutely perfect lightly toasted garlic
1:03
The onions have a little bit of color on them. They're nice and tender
1:08
Now we're going to go ahead and toast our spices. We've got beautiful Greek oregano, red chili
1:15
and lightly cracked fennel seed. We're just looking to start to smell the oregano
1:23
smell the fennel seed. the fennel seed, and as soon as we could really have the aromas filling the space, done
1:32
That looks so delicious right there. That could be a topping on avocado toast
1:39
We're going to hit it with our white wine. We're just going to let that white wine cook down just a little bit
1:49
And go our olives And we have our vegetable stock about a cup and a half We going to let this come up to a light simmer
2:01
And then we're going to turn the heat off because we're going to bake this whole sauce and tofu together in the oven
2:09
Just a little pinch of salt. We're going to get our dry mixture together for the tofu
2:15
We have a quarter cup of flask. power, a teaspoon of mushroom seasoning, teaspoon of poultry seasoning, and we have two tablespoons
2:27
of nutritional yeast. Nice big pinch of salt. Basically, just need to mix to incorporate evenly
2:35
Our tofu's been pressing, I don't know, 20 minutes. Pop that out. First step, we're going to
2:42
cut the tofu in half. So we have these two larger. rectangles. And then we're going to cut the rectangle in half. I like to have these nice, big pieces
2:56
It gives us an opportunity to have some texture in our tofu. We're going to score the tops
3:03
And we're going to do a whole bunch of little diamonds. We're only going to do the top side
3:11
Beautiful, beautiful, beautiful. We're going to coat the tofu two times. I'm going to press the tofu in, coat it on all the sides, and then we're going to set it aside
3:27
What's going to happen is the moisture. It's going to start to hydrate our mixture
3:33
And then we're going to coat it again, and then we're going to cook it. And you'll probably have leftover of this
3:38
Totally fine. Just make sure you get any broken pieces of tofu out of it About 10 minutes and the coating is all hydrated and sticky
3:51
So we're going to do one more. And then we're going to go ahead and start sauteing the tofu
3:59
We're looking just to coat the bottom of the pan. We need the temperature to be hot enough that we're having caramelization
4:08
but not so hot that of course we're burning our flour. So the perfect temperature is key
4:17
Going just a touch under the medium setting, and I would rather give the tofu an extra minute to brown
4:24
than have the pan too hot and having it browning really quick
4:29
and not really developing that even dark, deep brown caramelization. The oils looking good
4:36
We're going to put the, the side that we cut down first
4:43
I really think the key to this whole thing is allowing that flour to hydrate and then recoding and allowing that to hydrate a little bit
4:57
It's golden brown on both sides. Now we're going to nestle the tofu into the sauce
5:05
Now we're just going to cut a few wedges of lemon
5:17
Put them all around. Garnish just with a nice couple of pieces of parsley around
5:26
That it could bake with them. And we'll pull off at the end because it'll have done its job
5:32
Okay we going in the oven 400 degrees For about 15 to 20 minutes we looking for that sauce to reduce a little bit The tofu to absorb the sauce That it
5:43
Off we go. All right, we're back from the oven. Looks so great
5:49
The top of the tofu is crispy. The bottom has absorbed all of those wonderful flavors
5:55
What we're going to do now is we're going to remove the lemon
6:01
And we're going to plate. our tofu. We're going to just gently lift tofu out. This dish is not playing around
6:18
And we're just going to garnish the plate. Beautiful olives and the onions
6:33
I'm going to add a couple lemons back in for garnish. I'm going to garnish with a little bit of basil chiffonade
6:44
Not too crazy, just enough to bring a beautiful, fresh floral note
6:52
Actually, we're just going to garnish with beautiful parsley leaves. And that's it
6:59
I think it's time we had a little taste. Absolutely beautiful. Look at that. Delirpheus
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