Servings: 2

250 gr firm tofu
1 tbsp olive oil
2 tbsp mustard
6 tbsp coconut aminos
1 tbsp balsamic vinegar
2 tbsp finely chopped onion
1 tsp dill or oregano
1 tsp garlic powder
½ tsp sea salt
pepper to taste
1 tbsp parsley, chopped

Cut the tofu into slices ¼-inch thick and put it in a lidded container in a single layer.
In a small bowl prepare a marinade with the oil, coconut aminos, mustard, onion, dill, garlic, salt and pepper, mix well and pour it on top of the tofu, so that is well covered. Leave to marinate for 1 hour in the refrigerator. (flip sides 2 times).

Then place the tofu on a baking dish with all the liquid on top of the fillets.
Cook at 355ºF for 30 minutes or until golden brown, or you can cook them in a pan over medium heat, about 10 minutes. If you see that they are a bit dry, add a little water.

Remove from the oven and garnish with parsley and serve.

Per serving
Cal: 317             P: 11            F: 14            Cb: 20.7