Rosemary Lemon Baked Tofu Recipes

ROSEMARY-LEMON BAKED TOFU

Rosemary-Lemon Baked Tofu image

Baking tofu is a wonderful way for it to soak up all the delicious flavor in your marinade. In this recipe, the tofu has a bright, lemony flavor. If you have the time, let the tofu sit for an hour or so in the marinade before baking. However, if you are short on time, this step is not necessary. For those new to tofu, the block of tofu should be pressed between two plates, to remove any excess moisture from its packaging. Use a cast iron pan or heavy book. Baked tofu tastes even better the next day!

Provided by Kozmic Blues

Categories Lunch/Snacks

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

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

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.

LEMONY BAKED TOFU

Lemony Baked Tofu image

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.

Provided by Sharon123

Categories Lunch/Snacks

Time 1h15m

Yield 2-4

Number Of Ingredients 13

Ingredients

1 (16 ounce) package firm tofu
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)
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

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!

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