Rosemary & Lemon Zest Popcorn

Preparation

1. Remove tofu from packaging and drain.
2. Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
3. Slice the tofu into bite-sized pieces.
4. Combine the marinade ingredients in a bowl then add the tofu.
5. Mix until evenly coated. Cover and refrigerate for at least 1 hour.
6. Preheat oven to 425°F (220°C).

Method

1. Pop the popcorn in an air popper, or pop with whatever method you normally use (stovetop or in the microwave works fine too). When the popcorn is popped, simply drizzle over the melted vegan butter, then sprinkle with the rosemary, lemon zest, and salt.