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    You are in: Home / Recipes / Lemony Baked Tofu Recipe
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    Lemony Baked Tofu

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 14, 2014

      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!

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    • on November 11, 2013

      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.

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    • on October 21, 2010

      My 4 yr old DD and I used the Spicy Cilantro Lemon option and I have to say, it was even tastier than I had imagined! I added a little extra cilantro and didn't measure the Tabasco, but probably used 3/4 of a teaspoon. It still made it a little spicy for DD with the first bite, but after that she gobbled her whole portion down. We squeezed the water out of the tofu slices for about 15 minutes and then allowed them to marinate for about 4 hours. I used a 9x13 pan (my 8x8's were in use already) but next time I will follow the suggested 8x8 or else double the marinade amount. My thinly spread marinade cooked away pretty quickly in the 9x13 and now I see the benefit of the 8x8, as the slices will have plenty of marinade covering them during cooking. We enjoyed this dish with brown rice and steamed broccoli. Thanks for sharing this recipe, Sharon! I can't wait to try the leftover for lunch today and the Rosemary Lemon option next time! Made & enjoyed in Jim's memory. :)

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    • on September 29, 2010

      I chose the lemon/rosemary marinade and marinated the tofu for about six hours. I also squeezed out as much of the liquid from the tofu before adding the marinade to give it that nice spongy texture to soak up the marinade effectively. Served with Supreme Mashed Potatoes and steamed vegetables. Reviewed for Veg Tag September.

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    • on June 02, 2010

      Yummy! Very fast and easy to throw together. I baked this in a metal pan with no problem, but used an 11 x 7 size to cut the block into 8 small pieces. Sometime I'll have to try the cilantro marinade with chopped onion and dried cilantro, I used the rosemary marinade and it was delicious! I added some thyme and nutritional yeast as well. Baked for 25 minutes on each side in my convection oven. Served it with some plain carrots and plain quinoa to absorb the wonderful tangy flavors. Definitely will make again! Made in support of you and your hubby!

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    • on April 17, 2009

      This is a tasty way to prepare tofu. I chose the Spicy Cilantro Lemon Marinade this time and I'm looking forward to trying the other marinade next time I prepare this. Thanks for posting. I'm always looking for interesting tofu recipes. Made for Newest Zaar Tag.

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    Nutritional Facts for Lemony Baked Tofu

    Serving Size: 1 (864 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 555.3
    Calories from Fat 452
    Total Fat 50.2 g
    Saturated Fat 7.6 g
    Cholesterol 0.0 mg
    Sodium 2057.9 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 2.8 g
    Sugars 3.6 g
    Protein 22.7 g

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