Serves 4

Ingredients

• 3 tbsp extra-virgin olive oil
• ¼ cup balsamic vinegar
• 3 Tablespoons low-sodium tamari or soy sauce
• 4 cloves garlic, grated on a Microplane or finely minced
• 2 tsp pure maple syrup
• 1 tsp grated lemon zest
• ½ tsp dried basil
• ½ tsp dried oregano
• ¼ tsp dried thyme
• ¼ tsp red pepper flakes (optional)
• ¼ tsp salt
• 1/8 tsp freshly ground pepper
• 1 (12 to 16 oz.) block firm or extra firm tofu, drained and pressed dry

Preparation

1. Place all ingredients except the tofu into a medium bowl and whisk until combined. Adjust flavours and seasonings to taste.
2. Cut the pressed tofu into small bite-size cubes.  Place the tofu into the marinade and gently toss to thoroughly coat the tofu.
3. Transfer tofu mixture to a resealable container and cover. Refrigerate for at least 2 hours or up to overnight. Stir the tofu 1-2 times during marinating time.
4. Store any leftovers in the fridge for 3 to 4 days.  If the marinade solidifies when chilled (due to the olive oil) simply leave the container on the counter at room temperature for about 30 minutes before serving.

Nutritional analysis per serving: 166 calories, 11 g fat, 10 g protein, 7 g carbohydrate (6 g available carbohydrate), 1 g fibre, 408 mg sodium

Plate portions: 1 protein, 1 fat

Print Recipe