Lemon Garlic Salmon Recipe

Extra firm tofu: A plant-based protein that holds its shape well when cooked. Olive oil: Adds richness and helps the tofu become crispy. Garlic: Provides a pungent, aromatic flavor. Lemon juice: Adds a fresh, zesty tang. Lemon zest: Enhances the lemon flavor with a concentrated citrus aroma. Salt: Enhances the overall flavor of the dish. Black pepper: Adds a mild heat and depth of flavor. Soy sauce: Adds umami and a touch of saltiness.

When preparing tofu, ensure it is thoroughly pressed to remove excess moisture. This step is crucial for achieving a crispy texture when baked. Use a tofu press or wrap the tofu in a clean kitchen towel and place a heavy object on top for at least 30 minutes. This will help the tofu absorb the marinade more effectively and result in a better overall dish.

• Salmon - Substitute with extra firm tofu: Tofu has a neutral flavor and firm texture that can absorb marinades well, making it a great plant-based alternative to salmon.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for cooking and enhancing the dish's richness.

• Garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic, which can add a different but pleasant depth to the dish.

• Lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative to lemon juice.

• Lemon zest - Substitute with orange zest: Orange zest provides a slightly sweeter citrus note, which can add a unique twist to the dish.

• Salt - Substitute with sea salt: Sea salt can offer a more complex flavor profile compared to regular table salt.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without overpowering the other ingredients.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor, making it suitable for those with gluten sensitivities.

• Allow the tofu to cool completely before storing. This helps maintain its texture and prevents condensation from making it soggy.

• Transfer the cooled tofu into an airtight container. If you have multiple layers, place a piece of parchment paper between them to avoid sticking.

• Store the container in the refrigerator. The lemon garlic tofu will stay fresh for up to 4-5 days.

• For freezing, place the cooled tofu cubes on a baking sheet lined with parchment paper. Make sure the pieces are not touching each other.

• Freeze the tofu cubes for about 1-2 hours, or until they are solid. This prevents them from sticking together when stored in a container.

• Once frozen, transfer the tofu cubes into a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When ready to use, thaw the tofu in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crispy again.

• For a quick reheat, you can also use a microwave. Place the tofu on a microwave-safe plate and heat in 30-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover tofu on a baking sheet lined with parchment paper.
  3. Cover the tofu loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes, or until the tofu is warmed through.
  5. Remove the foil for the last 5 minutes if you want to regain some crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the leftover tofu in the skillet and cook for about 5-7 minutes, flipping occasionally, until heated through and crispy.

• Microwave Method:

  1. Place the leftover tofu on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking and stirring halfway through.
  4. Continue heating in 30-second intervals until the tofu is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover tofu in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through, until the tofu is crispy and warmed through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover tofu in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the tofu is heated through.

• Oven: Used to bake the tofu at a consistent temperature of 400°F (200°C) to achieve a golden and crispy texture.

• Mixing bowl: Used to whisk together the olive oil, garlic, lemon juice, lemon zest, salt, black pepper, and soy sauce, and to coat the tofu cubes evenly.

• Whisk: Used to mix the ingredients for the marinade thoroughly, ensuring an even distribution of flavors.

• Baking sheet: Provides a flat surface to spread the tofu cubes in a single layer for even baking.

• Parchment paper: Optional, but can be used to line the baking sheet to prevent the tofu from sticking and to make cleanup easier.

• Knife: Used to press and cube the extra firm tofu into uniform pieces.

• Cutting board: Provides a safe surface for cutting the tofu into cubes.

• Spatula: Used to flip the tofu cubes halfway through the baking process to ensure they cook evenly on all sides.

• Measuring spoons: Used to measure out the olive oil, lemon juice, lemon zest, salt, black pepper, and soy sauce accurately.

• Garlic press: Optional, but can be used to mince the garlic cloves quickly and efficiently.

Press tofu ahead: Press the tofu in advance to remove excess water, ensuring it absorbs the marinade quickly.

Pre-make marinade: Prepare the marinade the night before and store it in the fridge to save time on busy days.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch cooking: Double the recipe and store extra tofu in the fridge for quick meals throughout the week.

Minced garlic: Use pre-minced garlic from a jar to save chopping time.