Rosemary Lemon Baked Tofu Recipes

Steps:

• For best results, tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade.
• Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
• Halfway through, you may dump the plate of water and flip the tofu block.
• To make marinade, simply whisk together the ingredients in a bowl.
• After tofu is pressed, cut the block into small cubes or triangles.
• Place pieces of tofu into baking dish, and cover with the marinade.
• The tofu can sit overnight in the marinade, or can be prepared right away.
• Preheat oven to 375 degrees.
• Bake tofu about 35-45 minutes, or until all the liquid is absorbed.
• Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches.

Steps:

• 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.

Steps:

• 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!