Lemony Summer Squash with Teriyaki Tofu

The farmers’ markets are filled with beautiful courgettes & summer squash — I couldn’t pass them up!
If you made my homemade Teriyaki sauce over the weekend you may have some extra sauce in the fridge. Here’s a great vegetarian recipe to try using the leftover Teriyaki sauce.

YELLOW SQUASH RECIPE:

3 yellow squash – sliced thinly (use a mandolin to make this easy and quick!)
1 tsp fresh mint – chopped
1 tsp fresh lemon balm – chopped
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/2 fresh lemon – juiced
lemon zest for garnish

TERIYAKI TOFU RECIPE:

Homemade Teriyaki sauce
2 x packets of Organic tofu – firm or extra firm – sliced in half from side to side

DIRECTIONS:

Marinate tofu in Teriyaki sauce (in just enough to give a good coating without drowning the tofu) for approx 2 hours. Tofu pretty much absorbs any flavour if you give it enough time to marinate.

When ready, preheat oven to 450°F. Lay tofu in single layers on a baking sheet and bake in the oven for 20 mins approx or until they start to turn a golden brown color. When they’re done, change the oven to broil, wait until it’s up to temp, then slide the tofu underneath the flames, which will create a lovely caramelized ‘crust.’ Keep an eye on the tofu as you don’t want it to burn–probably only needs about 4-5 mins MAX. under the broiler.

While the tofu is in the broiler, preheat a large saute pan on med-high heat. Toss sliced squash, herbs, S&P together. Add in a nice drizzle of olive oil and saute the squash for about 4 mins. Add in the fresh lemon juice and continue to saute until tender, about 3 more mins. Taste and season. Serve with tofu and a sprinkle lemon of lemon zest.