I was looking for something different to do with tofu rather than the Appetite for Reduction or Refresh marinades so I pulled out this book that I’ve not used for quite a while and gave this one a shot.
I don’t usually use oil in marinades unless it’s toasted sesame but the olive oil in this really does add some flavour, especially if you use Italian herbs like Jim chose this time.
I can’t remember if I’ve mentioned on here before that Jim is tofu’s biggest fan. He can literally eat a whole block to himself and will eat as much as he can get away with. He loves it baked and really liked this recipe so we’ve done it twice in the last few weeks (for some reason I keep letting the tofu go a few days out of date by mistake so I bake it to use it up). He’d eaten a proper dinner when this was baking and when it came out of the oven he wanted to start in on it!
Actually, he made the marinade himself and all I did was cut up the tofu and answer questions, he did a bit better measuring this time now we’ve established that the ‘b’ in Tbsp means the big spoon, he did a cheese sauce the other night and added 2 Tbsp of lemon juice rather than 2 tsp, it was a tad sharp…
He’s very excited that there is tofu to take to school in his lunchbox, strange boy (but at least he’ll not be lacking in calcium or protein).