Lemon Shallot Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared tofu with a lemon-shallot sauce and briny olives, finished in the oven. Bright and savory with Mediterranean flavors. A quick weeknight dinner that feels elevated and works for plant-based diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 16 ounces super firm tofu (cut into triangles)
- 1 tablespoon cornstarch (or arrowroot starch)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons extra virgin olive oil (divided )
- ⅓ cup minced shallot (about 2-3 small shallots)
- ¼ cup lemon juice (from 2 lemons)
- ½ cup vegetable broth
- 16 castelvetrano olives (sliced in half)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 855mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 662mg
- Calcium
- 154mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 855MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.