So, I have this huge jar of tahini in my cupboard that I’ve been trying to use up for forever.
Also, my dill plants have been growing like CRAZY. Seriously, what am I supposed to do with all that dill?
This recipe was really a way of me throwing all that stuff together to get rid of it, while also making something delicious. I’m pretty happy with the result!
Lemon dill tofu (adapted from Oh She Glows)
1 package tofu, extra firm
1/2 tsp minced garlic
3 tbsp lemon juice
1 tbsp tahini
1 tbsp water
1/2 tbsp nutritional yeast (optional)
1 tsp extra virgin olive oil
3/4 cup fresh dill, chopped finely
Salt & pepper to taste
- Press tofu using tofu press or just a bunch of books.
- Preheat oven to 375 F.
- Meanwhile, mix remaining ingredients together to make coating for tofu.
- Cut pressed tofu into cubes and place on greased cookie sheet. Bake for 15 minutes, flip over, then bake another 15 minutes.
- Toss baked tofu with lemon dill coating.