Lemon Shallot Tofu
An elevated take on tofu that requires less than 30 minutes to make! (vegan, gluten-free)
Servings: 4 servings
Calories: 277kcal
Ingredients
- 16 ounces super firm tofu cut into triangles
- 1 tablespoon cornstarch or arrowroot starch
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil divided
- ⅓ cup minced shallot about 2-3 small shallots
- ¼ cup lemon juice from 2 lemons
- ½ cup vegetable broth
- 16 castelvetrano olives sliced in half
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Slice the tofu into ¾-inch thick triangles. Gently toss with 1 tablespoon cornstarch, 1 teaspoon garlic powder and ½ teaspoon salt. Lightly coat with 1 tablespoon olive oil. Bake in the oven for 20 minutes, carefully flipping halfway through.
- Meanwhile, prepare the lemon shallot sauce by warming 1 tablespoon extra virgin olive oil in a large skillet. Add the minced shallot and cook until translucent, about 3-5 minutes.
- To the skillet, pour in ¼ cup lemon juice and ½ cup vegetable broth. Bring to a simmer and cook until sauce begins to thicken, about 3-5 minutes more. Lastly, stir in the sliced olives.
- Serve baked tofu warm with lemon shallot sauce over top and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. The facts shown are for 1/4 of the recipe.
Nutrition
Calories: 277kcal | Carbohydrates: 11g | Protein: 18g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 676mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 3mg