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Nutrition Facts
Serving Size 1 (215g) Recipe makes 4 servings
Calories 173
Calories from Fat 134		(77%)
Amount Per Serving		%DV
	Total Fat 14.9g	22%
	Saturated Fat 2.4g	12%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 307mg		12%
Potassium 191mg		5%
Total Carbohydrate 2.8g		0%
	Dietary Fiber 1.4g	5%
	Sugars 0.7g
Protein 9.5g		18%
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Vegetarian "Turkey" Dinner

the80srule

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Recipe #264097 | 1¼ hours | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Lfla
Nov 7, 2007

Adapted from How It All Vegan!

SERVES 4 -5 , 10 slices (change servings and units)

Ingredients

1 1/2 cups boiling water
1 1/2 teaspoons dried dill
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt (scant)
1/2 teaspoon dried marjoram
1/2 teaspoon dried sage
1/2 teaspoon pepper
1-4 garlic cloves, thinly sliced
3 tablespoons olive oil
1 lb firm tofu

Directions

1
Preheat oven to 350.
2
In a large bowl, prepare the marinade by whisking together all the ingredients except the tofu. Set aside.
3
Slice the tofu into desired shapes, about 1/4 inch thick (a pound of tofu will give you about 10 slices).
4
Lay each slice on a cookie sheet or a lasagna pan, cover with marinade, and let sit in the refrigerate for at least an hour -- the longer, the better. Turn the slices over a few times as they marinate.
5
Bake for 1 hour, turning slices over after 30 minutes.
6
To serve, fry cutlets on a nonstick frying pan until both sides are browned.

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Featured Reviews for This Recipe

From: ShortieNJ

On Oct 29, 2008

it was rubbery, didn't have much flavor, and not what i was expecting - maybe i didn't marinate long enough???

0 people found this review helpful

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From: Chef #619248

On Nov 24, 2007

Didn't quite work for me. A little tough and dry. I will try again and see if my taste buds are pursuaded to change the rating. thanks for the thought and direction.

0 people found this review helpful

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From: Enjolinfam

On Nov 22, 2007

Terrific recipe! We made this for Thanksgiving and loved it. It was my oldest daughters favorite out of all the dishes. I love how it bakes in the marinade and soaks everything up. I think this is my new favorite way to have tofu.

3 people found this review helpful

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From: Prose

On Nov 23, 2007

I made this for myself to eat at a meat-heavy Thanksgiving family potluck. It was delicious. I didn't have any dill or marjoram, so I used basil and oregano. I also added a couple of generous splashes of Braggs liquid aminos to the marinade. I only made 1/2 a pound and found that 45 minutes was more than enough cooking time for that amount. Thanks for posting this. It practicallly made my Thanksgiving.

2 people found this review helpful

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