Marinated Italian Tofu

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Recipe from Oh She Glows Every Day by Angela Liddon

Serves 4 to 6

Use this flavorful marinated tofu in a wrap or a salad for an easy flavorful boost of protein, especially in hot weather because there’s no need to cook it.  If you prefer your tofu warm, you can stir-fry, sear it, or bake it.  You’ll need a half batch of this tofu to make SpiraledZucchini Summer Salad.

1/3 cup extra-virgin olive oil

1/3 cup balsamic vinegar

2 Tablespoons low-sodium tamari

4 cloves garlic, grated on a Microplane or finely minced

1 teaspoon pure maple syrup

1 teaspoon lemon zest

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon fine sea salt

1/8 teaspoon freshly ground pepper

1 (12 to 16 oz.) block firm or extra firm tofu, drained and pressed dry

Place all the ingredients except the tofu into a glass container and whisk until combined. 

Slice the pressed and dried tofu into small bite-size cubes.  Place the tofu into the marinade and gently toss to thoroughly coat the tofu.  Put a lid on the container and place the container in the refrigerator.  Marinate the tofu for at least 30 minutes, but longer if you have the time, even overnight.  The flavors will get better and better.  Store any leftovers in the fridge for 3 to 4 days.  If the marinade solidifies when chilled (due to the olive oil) simply leave the container on the counter at room temperature and it will liquefy once more.

Nutritional Info: 

(1 of 4 servings) 303 calories; 1.5 g fiber; 97.0 mg. calcium; 12.7 g protein

(1 of 6 servings) 202 calories; 1.0 g fiber; 65 mg. calcium; 8.5 g protein