Rosemary Lemon Tofu and Peppers

Shake up your boring lunch routine with this delicious, make-ahead Rosemary
Lemon Tofu and Peppers

Servings: 4

Author: Meme

Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

🧂 Ingredients

1 Dry tofu and slice into thin 2 inch slices. Transfer to a zip-top bag or
container.
2 In a small bowl, whisk lemon juice, olive oil, rosemary, garlic, and salt.
Reserve 2 tablespoons for later. Add remaining ½ cup marinade to the tofu. Add
sliced bell peppers to the container. Refrigerate for at least 30 minutes or up
to overnight.
3 When ready to cook, preheat the oven to 425*F. Line a baking sheet with foil or
parchment.
4 Remove tofu from marinade and place on prepared baking sheet in one layer. Add
peppers to the side of the baking sheet.
5 Transfer to oven and bake for 15 minutes. Flip tofu and stir peppers. Roast
another 15-20 minutes.
6 Remove from oven. Enjoy hot, fresh from the oven or save for later to eat for
lunch.