Friday, August 9, 2013

Lemony Herb Tofu

To accompany the rice in the previous post, I made up some tofu to get cooked on the barbecue. We barbecue year round - yes, even in the snow - but outdoor cooking and summer are made for each other. Not only does it keep the heat of cooking out of the house, it's just another reason to spend more time out in the sunshine. Outdoor cooking is much more enjoyable in the summer than in the winter. Just ask Jim - HA!

Since vinegars or sweeteners are not allowed while on the cleanse, I improvised with what I could use. The results were better than expected. 

Lemony Herb Tofu

1 (14-16 oz) block extra firm tofu
½ cup lemon juice
1-1½ tbsp. olive oil
3 tbsp. Italian seasoning
5 cloves garlic, pressed
¼ tsp. salt
freshly ground pepper

Press the tofu to squeeze out any extra water. Cut into 6-8 slices, depending on how thick you like them. Place tofu slices in a single layer in a small shallow non-metallic dish. 

In a small bowl, wisk together all of the remaining ingredients. Take out a couple of tablespoons to reserve for brushing while cooking. Pour the rest over tofu slices, turning to coat all sides with marinade. Wrap dish with plastic wrap and place in refrigerator for 30-60 minutes. 

Lightly oil grill and preheat to medium. Cook tofu slices, brushing lightly with reserved marinade, about 4-5 minutes per side or until nice grill marks appear on surface. 

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