Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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 Nutrition


  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!


Most Helpful

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.

Shelley F. September 02, 2015

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 I used almost 2# of tofu! Oh & fresh rosemary from the garden. Really nice almost vegan sandwich. Make these, they are really good!

Buster's friend April 13, 2014

We like both of these versions and they show up in the menu rotation frequently. The cilantro one we make as written and serve it with a rice flavored heavily with ginger, it has a bold flavor and needs something to balance it. The rosemary version I've made as written, but I've also used it just as a marinade and then either crumbed the tofu and made cutlets or put it on the grill pan. Thanks for posting.

OliveLover November 10, 2013

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