Easy Lemon Dill Tofu Recipe | Nutritional Therapy for IBD

Ingredients

1 package extra-firm non-GMO tofu, drained, rinsed, and pressed

1 tsp cooking oil

1 garlic clove

3 TBSP fresh lemon juice

1 TBSP tahini

1 TBSP dill pickle juice (or water)

1 tsp extra virgin olive oil

¾ cup fresh dill weed, large stems removed & roughly chopped

Kosher salt and pepper, to taste

1 package extra-firm non-GMO tofu, drained, rinsed, and pressed

1 tsp (5 ml) cooking oil

1 garlic clove

3 TBSP (45 ml) fresh lemon juice

1 TBSP (15 ml) tahini

1 TBSP (15 ml) dill pickle juice (or water)

1 tsp (5 ml) extra virgin olive oil

7 grams fresh dill weed, large stems removed & roughly chopped

Kosher salt and pepper, to taste

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Dietary Therapies

IBD-AID P2

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Rinse and press the tofu for about 25 minutes.
Meanwhile, prepare the lemon dill dressing in a processor (garlic, tahini, dill pickle juice, olive oil, dill weed).
Preheat a large skillet over high heat and add a teaspoon of oil.
Meanwhile, chop up the tofu into small, thin squares.
When the skillet is hot, add the tofu and cook on high heat for 6 minutes or so, flip, and cook for another 6-8 minutes, reducing heat if necessary to avoid burning.
When tofu is golden brown on each side, remove from heat. Pour dressing into a medium-sized bowl and add the cooked tofu and stir well until coated. Serve immediately on its own, or over grains and vegetables.