This oven-baked herby lemon tofu is such a simple way to add a nourishing Mediterranean twist to your next healthy bowl or sandwich. It’s super easy to make and keeps really well in the fridge; I also love it cold, so it’s a great one to make ahead of time and add to any salads or sandwiches for a super fresh protein addition.
In the bowl, I enjoyed it with brown rice, beetroot hummus, avocado, rocket, cucumber, and roasted carrots. The sandwich is toasted sourdough with pesto, hummus, pickled onions, sprouts, sundried tomatoes, avocado and cucumber, so delicious!
I’m using lemon myrtle herb in the marinade, which is a delicious Native Australian herb. It adds a beautiful flavour but no worry if you can’t find it, I’ve tasted it without, and it’s still very delicious 💛
I know I’m going to make this on repeat and can’t wait to hear what you all think about this new tofu flavour ✨
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