Lemony Baked Tofu
- Reviews 7
Ready In: 1 hr 15 mins
Yields: 2-4
Ingredients
- 1 (16 ounce) package firm tofu
Spicy Cilantro Lemon Marinade
- 1⁄4 cup fresh lemon juice
- 2 tablespoons soy sauce
- 3 tablespoons olive oil (or vegetable oil)
- 1⁄2 cup water
- 1⁄4 cup chopped fresh cilantro
- 1 tablespoon minced scallion
- 1 teaspoon Tabasco sauce (or 1 fresh green chile, seeded, minced)
Rosemary Lemon Marinade
- 1⁄4 cup fresh lemon juice
- 2 tablespoons soy sauce
- 3 tablespoons olive oil (or vegetable oil)
- 1 tablespoon minced fresh rosemary (or 1 tsp. dried, crumbled)
- 1⁄4 teaspoon black pepper
Directions
- Preheat the oven to 400*F.
- Cut the tofu cake horizontally into four slices and set aside. Choose a marinade and whisk together all ingredients until smooth. Pour half in a small nonreactive baking pan. Place the tofu slices in the pan and pour on the remaining marinade.
- Bake 45-60 minutes, turning the tofu once after about 30 minutes. The baked tofu should be browned, bubbling, and curling up at the edges.
- Remove from the oven and with a metal spatula, move the tofu slices to a serving platter.
- Serve hot, warm, at room temperature, or chilled.
- The tofu will keep in an airtight contaiiner or plastic bag in the fridge for up to 5 days. Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off