Rosemary-Lemon Baked Tofu
photo by Kismettimestwo
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 16 ounces firm tofu, pressed for 30 minutes
- 1 teaspoon lemon zest, minced
- 1⁄4 cup fresh lemon juice
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, minced
- 1⁄4 teaspoon ground black pepper
directions
- Preheat oven to 375.
- Cut the tofu to to bottom into 6 slices.
- Use a baking dish that wil hold your tofu slices in one single layer.
- In the dish, wisk together the ingredients for the marinade.
- Add tofu slices and turn to coat on both sides.
- Bake for 45-60 minutes, turning once halfway through cooking time. The longer it baked, the chewier it will become.
- Remove from oven and let cool about 10 minutes.
- Store leftovers in a container in the refrigerator for 3-4 days.
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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
-
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!
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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