4 Reviews

FABULOUS! Used to feed a work crew of vegetarians - slapped these babies into toasty crisped bolillos with aioli and lettuce, cukes, onions and tomatoes from the garden. They were WOLVED down! Made a double batch and not a bit of one was left. KEEPER recipe (so much so I am stashing elsewhere for safe keeping). TYTYY

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Buster's friend July 21, 2014

I made this twice in one week. I had left over rosemary and wanted to use it up... and man oh man - loved this! & so did the boyfriend! The first time I made it i didn't measure out my lemon zest so it was a tad lemon-y but nonetheless: great! I used tofu from Trader Joes (not sure if that makes any difference at all, but...) one thing that my boyfriend raved about was how great the texture was. I normally pan fry it, so this was a great change (and easy!). This is definitely a great way to make tofu!

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Kismettimestwo November 05, 2013

This was excellent. It was light, fresh, delicious. Exactly what I was hoping it would be. I added a little bit of honey, chopped garlic and scallions to the marinade and served it with lemon parmesan asparagus. perfect!

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denisefanning4 January 21, 2010

This was lovely! I usually alter recipes a bit when I make them but this one is Great exactly as you've written it. I served it on top of a greek salad and it was the perfect complement. Thank you for including the tip about pressing the tofu-- I wouldn't have known otherwise.

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sarah.provencal October 06, 2009
Rosemary-Lemon Baked Tofu