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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Yummy as a snack, sandwich filling, or topping for salads! It's got lots of flavor and holds it's shape well. A choice is given for two very different but equally inviting marinades. Be sure not to use an aluminum baking pan! Use the smallest baking pan you have that will hold the tofu in a single layer. An 8 square pan and a 7x9 pan both work fine. Adapted from Moosewood Restaurant New Classics cookbook. Ingredients:
1 (16 ounce) package firm tofu |
1/4 cup fresh lemon juice |
2 tablespoons soy sauce |
3 tablespoons olive oil (or vegetable oil) |
1/2 cup water |
1/4 cup chopped fresh cilantro |
1 tablespoon minced scallion |
1 teaspoon tabasco sauce (or 1 fresh green chile, seeded, minced) |
1/4 cup fresh lemon juice |
2 tablespoons soy sauce |
3 tablespoons olive oil (or vegetable oil) |
1 tablespoon minced fresh rosemary (or 1 tsp. dried, crumbled) |
1/4 teaspoon black pepper |
Directions:
1. Preheat the oven to 400*F.
2. Cut the tofu cake horizontally into four slices and set aside. Choose a marinade and whisk together all ingredients until smooth. Pour half in a small nonreactive baking pan. Place the tofu slices in the pan and pour on the remaining marinade.
3. Bake 45-60 minutes, turning the tofu once after about 30 minutes. The baked tofu should be browned, bubbling, and curling up at the edges.
4. Remove from the oven and with a metal spatula, move the tofu slices to a serving platter.
5. Serve hot, warm, at room temperature, or chilled.
6. The tofu will keep in an airtight contaiiner or plastic bag in the fridge for up to 5 days. Enjoy!
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