This was really good and a great addition to your Thanksgiving feast! especially good with Vegetarian gravy and cranberry sauce - yum!
it was rubbery, didn't have much flavor, and not what i was expecting - maybe i didn't marinate long enough???
Didn't quite work for me. A little tough and dry. I will try again and see if my taste buds are pursuaded to change the rating. thanks for the thought and direction.
I made this for myself to eat at a meat-heavy Thanksgiving family potluck. It was delicious. I didn't have any dill or marjoram, so I used basil and oregano. I also added a couple of generous splashes of Braggs liquid aminos to the marinade. I only made 1/2 a pound and found that 45 minutes was more than enough cooking time for that amount. Thanks for posting this. It practicallly made my Thanksgiving.
Terrific recipe! We made this for Thanksgiving and loved it. It was my oldest daughters favorite out of all the dishes. I love how it bakes in the marinade and soaks everything up. I think this is my new favorite way to have tofu.
I will admit, I gave this recipe 4 stars because of the inspiration it gave me. As written I don't know if it would have merited so well. I ended up with a great result by heeding the other reviews about a lack of flavour. I easily remedied this by using half of a vegan chicken flavoured bouillon cube in the boiling water. I also added bay leaves and a half tablespoon of tamari. I marinated for two hours and baked as directed. I also pressed my tofu for 45 minutes to help the marinade absorb into the tofu. We enjoyed this for thanksgiving; my 7 year old daughter ate 4 slices!