Shake up your boring lunch routine with this delicious, make-ahead Rosemary Lemon Tofu and Peppers
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
14ozextra firm tofu
3/4cuplemon juicefrom about 4 lemons
2tspminced fresh rosemary
1tspminced garlic1 clove
3cupssliced bell peppersfrom 2 large bell peppers
Dry tofu and slice into thin 2 inch slices. Transfer to a zip-top bag or container.
In a small bowl, whisk lemon juice, olive oil, rosemary, garlic, and salt. Reserve 2 tablespoons for later. Add remaining 1/2 cup marinade to the tofu. Add sliced bell peppers to the container. Refrigerate for at least 30 minutes or up to overnight.
When ready to cook, preheat the oven to 425*F. Line a baking sheet with foil or parchment.
Remove tofu from marinade and place on prepared baking sheet in one layer. Add peppers to the side of the baking sheet.
Transfer to oven and bake for 15 minutes. Flip tofu and stir peppers. Roast another 15-20 minutes.
Remove from oven. Enjoy hot, fresh from the oven or save for later to eat for lunch.
*You can serve this hot or cold.*It makes about 2 cups of tofu & 1 cup peppers, so use 1/2 cup tofu & 1/4 cup peppers per serving.*I use organic sprouted tofu
Recipe from Living Well Kitchen https://blog.memeinge.com/rosemary-lemon-tofu-and-peppers/