LEMON HERB TOFU MARINADE RECIPE BY TASTY
Here's what you need: tofu, lemon juice, fresh basil, salt, pepper, garlic
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 6
Steps:
- Combine lemon juice, basil, salt, pepper, and garlic. Mix until combined.
- Add tofu and refrigerate. Marinate for 1-3 hours.
- Prepare as desired!
Nutrition Facts : Calories 178 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 3 grams, Protein 20 grams, Sugar 2 grams
CRISP TOFU KATSU WITH LEMON-TAHINI SAUCE
Katsu, the Japanese-style fried cutlet dish, is made just a bit healthier in this version prepared with tofu slabs. Here, the slabs are dredged in seasoned bread crumbs, baked, not deep-fried, and paired with quinoa, making it full, protein-dense meal. Note, too, that the leftover katsu here reheats nicely: Simply put it in your oven at 400 degrees, and bake for 10 minutes.
Provided by Kay Chun
Categories dinner, quick, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the katsu: Heat oven to 425 degrees. Grease 2 large rimmed baking sheets with the oil. Put cornstarch, eggs and bread crumbs in three separate shallow bowls, and add 3/4 teaspoon of the granulated onion to each bowl. Season all with salt and pepper and mix well. Add 3 tablespoons oil to the bread crumbs and mix well.
- Working with one piece at a time, dust tofu in cornstarch, then dredge in egg, shaking off excess. Press in bread crumbs to evenly coat. Arrange on one baking sheet, and transfer to oven. Bake until golden and crisp, 15 minutes.
- Place mushrooms on second baking sheet, season with salt and pepper and toss with the remaining 2 tablespoons oil. Bake until golden, 12 minutes.
- Make the quinoa: Meanwhile, in a medium saucepan, combine quinoa with enough water to cover by 2 inches. Bring to a boil and cook until the quinoa is tender, about 8 minutes. Drain, then return quinoa to the pan. Cover and let stand for 10 minutes; fluff into a large bowl.
- In a small bowl, combine tahini, oil, lemon juice, mustard, soy sauce, garlic and 1/2 cup plus 2 tablespoons of water. Whisk together and season with salt and pepper.
- To the quinoa, add mushrooms, cauliflower, parsley and 1 cup of the dressing and mix well. Season with salt and pepper.
- Divide quinoa in bowls and top with tofu. Serve with remaining sauce for drizzling on tofu and lemon wedges, if desired.
Nutrition Facts : @context http, Calories 965, UnsaturatedFat 56 grams, Carbohydrate 67 grams, Fat 66 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 977 milligrams, Sugar 4 grams, TransFat 0 grams
LEMON-MUSTARD SAUCE
A wonderful sauce to use as an accompaniment for fish, or served hot over steamed vegetables such as asparagus.
Provided by GREG IN SAN DIEGO
Categories Sauces
Time 28m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy-based medium saucepan, melt butter.
- Add flour all at once.
- Cook, stirring constantly, for 3 minutes.
- Add stock all at once.
- Blend mixture with a whisk.
- Cook mixture over low heat for 5 or 6 minutes, stirring often.
- Gently beat in egg yolks and add lemon juice, whisking constantly.
- Add mustard and mix.
- Add salt.
- Cook 1 or 2 minutes longer. Add cayenne pepper a little at a time, stirring and tasting until desired degree of "heat" is achieved.
Nutrition Facts : Calories 246.3, Fat 19.6, SaturatedFat 11.1, Cholesterol 184.9, Sodium 310.1, Carbohydrate 12.4, Fiber 0.4, Sugar 1.8, Protein 5.5
LEMONY BAKED TOFU
Yummy as a snack, sandwich filling, or topping for salads! It's got lots of flavor and holds it's shape well. A choice is given for two very different but equally inviting marinades. Be sure not to use an aluminum baking pan! Use the smallest baking pan you have that will hold the tofu in a single layer. An 8" square pan and a 7x9" pan both work fine. Adapted from Moosewood Restaurant New Classics cookbook.
Provided by Sharon123
Categories Lunch/Snacks
Time 1h15m
Yield 2-4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400*F.
- Cut the tofu cake horizontally into four slices and set aside. Choose a marinade and whisk together all ingredients until smooth. Pour half in a small nonreactive baking pan. Place the tofu slices in the pan and pour on the remaining marinade.
- Bake 45-60 minutes, turning the tofu once after about 30 minutes. The baked tofu should be browned, bubbling, and curling up at the edges.
- Remove from the oven and with a metal spatula, move the tofu slices to a serving platter.
- Serve hot, warm, at room temperature, or chilled.
- The tofu will keep in an airtight contaiiner or plastic bag in the fridge for up to 5 days. Enjoy!
LEMON PEPPER & MUSTARD BAKED AHI / MAHI MAHI / SALMON
This is a good simple baking recipe for any fish. Good for summer cooking, This could also be grilled rather than baked.
Provided by gloomybear
Categories Tuna
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 deg F.
- Heat butter in small skillet on medium heat.
- Add garlic and heat for 1 minute.
- Add honey, worcestershire and mustard, cook for an additional minute.
- Add lemon juice and allow to cool in refrigerator for 10 minutes, or until mixture is thick.
- Chop scallions and basil.
- Cut fish into 2oz portions.
- Pinch a piece of foil so that it has four raised edges to trap the sauce.
- Arrange fish on oiled/greased aluminum foil.
- Spread all of sauce mixture over top of each portion.
- Top sparingly with basil and scalions.
- Sprinkle salt and pepper.
- Roast in oven for 10-15 minutes, depending on thickness of fish (15 minutes per inch thickness for fully cooked), or until desired. If using Ahi, I prefer to cook for 10 minites to allow inside to remain raw.
- Pour excess baked sauce over fish.
Nutrition Facts : Calories 220.3, Fat 7, SaturatedFat 4, Cholesterol 119.5, Sodium 448, Carbohydrate 12.6, Fiber 0.8, Sugar 9.5, Protein 27.1
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