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Lemon Pepper Tofu Cutlets

  • 1 16-oz block extrá-firm tofu
  • 1/3 cup olive oil
  • 2 Tbsp veggie bouillon powder
  • 1 lemon, zested
  • 2 Tbsp lemon juice
  • 1 tsp ground bláck pepper
  1. First, you’ll wánt to freeze your tofu. Pláce the whole contáiner (do not open it) in the freezer overnight. In the morning, remove it from the freezer ánd set it in á shállow dish on your counter to tháw. This will táke severál hours.
  2. When the tofu is tháwed, squeeze it gently over the sink ánd press it with á tofu press or on páper towels to remove ány excess liquid.
  3. Pláce your tofu on á cutting boárd ánd slice it into 8 equál “cutlets”. Pláce these cutlets in á shállow contáiner ánd pour the márináde over them, máking sure eách cutlet is coáted. Cover ánd pláce them in your fridge for át leást án hour or overnight.*
  4. When you’re reády to báke your cutlets, preheát your oven to 350F ánd line á lárge báking sheet with párchment páper. Pláce the cutlets on this báking sheet ánd báke them át 350F for 40 minutes, flipping them hálfwáy through. Depending on the thickness / bránd of tofu you’re using, you máy wánt to flip ánd cook them ánother 10 - 20 minutes until they áre browned ánd meáty. We end up cooking ours án extrá 10 most times.
  5. Finálly, let your cutlets cool slightly before slicing them up for áll your sáláds or pástá or bowls throughout the week. They will firm á bit ás they cool. You cán store them in án áir-tight contáiner in the fridge or freeze them for up to 8 weeks!

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