Baked Tofu with Lemon-Oregano Tomato Sauce
Golden pan-seared tofu simmered in a herbed tomato-lemon sauce, classic taverna-style comfort.
Total
30 min
Prep
10 min
Cook
20 min
Serves
3
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Recipe serves 3
Ingredients
- 1 block (14 oz) Firm tofu
- 1 can (14 oz) Crushed tomatoes
- 1 Lemons
- 3 tbsp Olive oil
- 3 cloves Garlic
- 1.5 tsp Dried oregano
- 0.33 cup Kalamata olives(optional)
- 0.5 cup crumbled Feta cheese(optional)
- to taste Salt and pepper
Instructions
- 1
Press tofu dry and cut into thick slabs; season with salt and pepper.
- 2
Pan-fry in olive oil until golden on both sides, about 3 minutes per side; remove.
- 3
Sauté garlic, add crushed tomatoes, oregano, olives, and juice of half a lemon; simmer 5 minutes.
- 4
Return tofu to the sauce and simmer 8 minutes.
- 5
Finish with feta, lemon wedges, and pepper.
Nutrition per serving
Calories
330
17% of a 2,000 kcal day
| Protein | 20 g |
| Carbohydrate | 12 g |
| Fat | 23 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 560 mg |
Goes well with this
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Mini quinoa patties flavored with lemon and oregano, served with a simple olive‑oil drizzle.
Lemon-Dill Spinach Phyllo Cups
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