Recipe by Kozmic Blues
Baking tofu is a wonderful way for it to soak up all the delicious flavor in your marinade. In this recipe, the tofu has a bright, lemony flavor. If you have the time, let the tofu sit for an hour or so in the marinade before baking. However, if you are short on time, this step is not necessary. For those new to tofu, the block of tofu should be pressed between two plates, to remove any excess moisture from its packaging. Use a cast iron pan or heavy book. Baked tofu tastes even better the next day!
Top Review by Buster's friend
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
- 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 See How It's Made
- 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.