I was going to do a usual sort of marinade for tofu, the tamari, liquid smoke type of thing. But when I was looking for some herbs to go in it at the supermarket, I spied some beautiful looking tarragon…

It’s a herb I always mean to experiment with more, but I’m a little wary of it as the flavour can overpower if you’re not careful! But baked as in this recipe the flavour is mellow and goes beautifully with the lemon zest. I ate it with saute potatoes and salad.

Tarragon tofu

serves 2

400g tofu, pressed and cut into 0.5 cm slices

for the marinade

2 sprigs tarragon, about 2 tbsp when chopped

zest of half a small lemon, shredded

1/2 tsp mustard

2 tbsp white balsamic vinegar

2 tbsp olive oil

50 ml vegetable stock (I used a pinch of stock powder mixed with water)

salt and pepper

Mix all of the marinade ingredients together thoroughly in a shallow bowl and then carefully mix through the tofu to coat. Cover with cling film and refrigerate for at least a couple of hours, I left mine for 24 hours in the end! Turn the tofu part way through to ensure it all gets chance to soak up some lovely marinade.

Preheat the oven to 200 degrees c.

Line a large tray with baking paper. Lay the tofu out in a single layer and bake for 50 minutes until crispy and golden.

By E.