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Nutrition Facts
Serving Size 1 (148g) Recipe makes 4 servings
Calories 179
Calories from Fat 134		(74%)
Amount Per Serving		%DV
	Total Fat 14.9g	22%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 516mg		21%
Potassium 211mg		6%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 1.3g	5%
	Sugars 1.2g
Protein 10.3g		20%
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Rosemary-Lemon Baked Tofu

Recipe #268066 | 1½ hours | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Kozmic Blues
Nov 27, 2007

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!

SERVES 4 (change servings and units)

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

1
Preheat oven to 375.
2
Cut the tofu to to bottom into 6 slices.
3
Use a baking dish that wil hold your tofu slices in one single layer.
4
In the dish, wisk together the ingredients for the marinade.
5
Add tofu slices and turn to coat on both sides.
6
Bake for 45-60 minutes, turning once halfway through cooking time. The longer it baked, the chewier it will become.
7
Remove from oven and let cool about 10 minutes.
8
Store leftovers in a container in the refrigerator for 3-4 days.

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Featured Reviews for This Recipe

From: Chef #378294

On Oct 6, 2009

This was lovely! I usually alter recipes a bit when I make them but this one is Great exactly as you've written it. I served it on top of a greek salad and it was the perfect complement. Thank you for including the tip about pressing the tofu-- I wouldn't have known otherwise.

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