Marinated Tofu (With Greek Yogurt Marinade)
Marinated Tofu (With Greek Yogurt Marinade)
Tender, golden baked tofu coated in a creamy Greek yogurt herb marinade — ready in 30 minutes.
INGREDIENTS
• 16 ounces tofu, firm or extra firm
• 0.5 cups Greek yogurt (or non-dairy yogurt)
• 1 tablespoons olive oil
• 1 tablespoons lemon juice
• 1 tablespoons soy sauce
• 2 garlic cloves, grated
• 1 teaspoons onion powder (optional)
• 1 teaspoons smoked paprika
• 1 teaspoons dried dill
• 0.5 teaspoons dried oregano
• 1 teaspoons salt
• 2 black pepper, twists
STEPS
1. Preheat & make marinade: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine 0.5 cups Greek yogurt (or non-dairy yogurt), 1 tablespoons olive oil, 1 tablespoons lemon juice, 1 tablespoons soy sauce, 2 garlic cloves, grated, 1 teaspoons onion powder (optional), 1 teaspoons smoked paprika, 1 teaspoons dried dill, 0.5 teaspoons dried oregano, 1 teaspoons salt, and 2 black pepper, twists. Stir until well combined.
2. Prep and coat the tofu: Drain 16 ounces tofu, firm or extra firm from its package and pat dry with paper towels to remove excess moisture. Tear it apart with your hands into bite-size pieces (don't cut with a knife — the rugged surface helps the marinade stick). Add to the bowl and gently toss until fully coated. No need to press the tofu first.
3. Bake: Arrange the tofu pieces in a single layer on the lined baking sheet. Bake at 400°F (200°C) until golden brown.
4. Serve: Enjoy with a squeeze of lemon and fresh parsley, or add to salads, grain bowls, wraps, or pasta.
NOTES
No need to press the tofu — tearing it by hand gives a rugged texture that holds the marinade well. Keeps in the fridge for 4 days or freezer for 3 months.