By Sharon123 on April 15, 2009
Photo by Dreamer in Ontario
Photo by Dreamer in Ontario
"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."
Serving Size: 1 (864 g)
Servings Per Recipe: 1
"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."
"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. :)"
"I chose the lemon/rosemary marinade and marinated the tofu for about six hours. I also squeezed out as much of the liquid from the tofu before adding the marinade to give it that nice spongy texture to soak up the marinade effectively. Served with Recipe #433203 and steamed vegetables. Reviewed for Veg Tag September."
"Yummy! Very fast and easy to throw together. I baked this in a metal pan with no problem, but used an 11 x 7 size to cut the block into 8 small pieces. Sometime I'll have to try the cilantro marinade with chopped onion and dried cilantro, I used the rosemary marinade and it was delicious! I added some thyme and nutritional yeast as well. Baked for 25 minutes on each side in my convection oven. Served it with some plain carrots and plain quinoa to absorb the wonderful tangy flavors. Definitely will make again! Made in support of you and your hubby!"
"This is a tasty way to prepare tofu. I chose the Spicy Cilantro Lemon Marinade this time and I'm looking forward to trying the other marinade next time I prepare this. Thanks for posting. I'm always looking for interesting tofu recipes. Made for Newest Zaar Tag."