Lemon Tofu

I have little patience for the flexitarian moniker. Basically it means you'll eat anything - you're flexible, an omnivore. Why that needs a special name, I'm not sure.

But I've enjoyed browsing through Peter Berley's book, The Flexitarian Table, and have tried some of his techniques that were new to me. (It helps that he was the chef at a vegetarian restaurant for a while.)

This tofu recipe is one he developed while chef at that restaurant in the 1990s, and it's definitely stood the test of time.

I tried it because both my thyme bush and my lemon tree are producing vigorously. But the main seasonings are the standard balsamic vinegar and tamari, so it's a good substitute for marinated tofu in any recipe.

Lemon Tofu
12 oz package firm organic tofu
2 tbsp lemon juice
2 tbsp balsamic vinegar
2 tbsp tamari (or soy sauce)
2 tbsp olive oil
1 tsp finely chopped thyme
1/8 tsp cayenne
1 lemon

Rinse the tofu, wrap it in a clean kitchen towel, and press it between two plates. Put a weight on the top plate (a jar of barley or can of tomatoes or heavy skillet work fine) and let it sit about 30 minutes.

Slice the tofu in 4 1/2-inch thick triangles. Preheat the oven to 450°F.

Whisk together all but the tofu and lemon. Put the mixture in a  casserole large enough to hold the tofu in a single layer, and add the tofu. Turn it to coat both sides.

Roast the tofu, uncovered, for 20 minutes.

Wash the lemon with a little dish soap. Dry it and slice it thinly. You'll need 1-2 slices for each tofu triangle. Take the seeds out.

Turn the tofu over, put the lemon slices on top, and baste with the small amount of marinade in the pan. Roast another 10-15 minutes until the tofu is well browned and the marinade has been absorbed.

Serves 4