When I was little we visited a restaurant that specialized in herbs. For years I remembered how tasty my herb marinated chicken was, but it was only this week that I decided to try creating a vegan version, and I love it.
The herbs are crucial in this recipe, you can try replacing some of them but I definitely recommend the ones I used, and please use fresh herbs!
Since it’s a marinade, the tofu will be more delicious if you marinade longer – 2 hours is the minimum and overnight is even better.
Herb Marinated Tofu and Green beans
A simple marinade and minimal work will give you a wow factor. served on red rice.
Tofu absorbs marinades best when squeezed well. it may sound strange but it would work best if you - freeze, unfreeze and squeeze the water out - by using this method more water will come out of the Tofu and more marinade can absorb. if you haven't got time for it - skip the next step -squeeze gently and marinade.
cut the tofu into long fingers, freeze for at least 1-2 hours. unfreeze for 0.5-1 hours and now gently squeeze the tofu without breaking it.
Caramelize the onion - fry the onion in olive oil, add the date honey and keep on a low heat for about 30-40 minutes (if needed, add just a bit of water at a time). when very soft and brown, turn off the fire.
Use a wide and not-too-deep baking pan, add all the ingredients of the marinade and stir well. add the tofu and put in the fridge for a few hours.
Bake in 200 degrees C for 1 hour. add the green beans and bake another 30 minutes.
Serve with rice, I used red rice and it was a good match.
I'd love to get more feedback - questions about recipes, comments and suggestions!