Ingredients
-
1
-
-
1/4
-
2
-
3
-
1/2
-
1/4
-
1
-
1
-
-
1/4
-
2
-
3
-
1
-
1/4
Directions
Lemony Baked Tofu, 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 7×9 pan both work fine Adapted from Moosewood Restaurant New Classics cookbook , This was fantastic! I tried the spicy cilantro tonight, made as written and it was perfect I’ve been cooking tofu for awhile now and i had hoped to find a recipe i could substitute for chicken with other meals, this was it The flavors are subtle and went great with Kittencals spinach parmesan baked rice Thanks Sharon! Can’t wait to try the lemon rosemary next , A keeper recipe for tofu to go into po’ boys Went for the Lemon Rosemary option A light smear of Hellman’s mayo on lightly coated roll, mandolined cuke and tomato layers, finished with baby spinach and arugula – cut them in half and served as apps for a hungry crowd They were gone in minutes – even though used almost 2# of tofu! Oh & fresh rosemary from the garden Really nice almost vegan sandwich Make these, they are really good!
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Steps
|
1
Done
|
Preheat the Oven to 400*f. |
|
2
Done
|
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
Done
|
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
Done
|
Remove from the Oven and With a Metal Spatula, Move the Tofu Slices to a Serving Platter. |
|
5
Done
|
Serve Hot, Warm, at Room Temperature, or Chilled. |
|
6
Done
|
the Tofu Will Keep in an Airtight Contaiiner or Plastic Bag in the Fridge For Up to 5 Days. Enjoy! |
