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

4 5

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!

5 5

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.

5 5

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. :)