Rosemary-Lemon Baked Tofu
- Reviews 4
Ready In: 1 hr 30 mins
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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