Guest guest Posted March 12, 1999 Report Share Posted March 12, 1999 xpost cafe & veg recipes * Exported from MasterCook * Tofu Baked in Lemon Rosemary Marinade - Angelica Recipe By : Chef Peter Berley, Angelica Kitchen, New York Serving Size : 48 Preparation Time :0:00 Categories : Restaurants Soy Products Vegetarian Quantity Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----Marinade----- 2 cups fresh lemon juice -- strained 3/4 cup balsamic vinegar 1 1/4 cups soy sauce 2 tablespoons fresh rosemary leaves -- minced 1 tablespoon salt 2 teaspoons white pepper 1 cup olive oil -----tofu----- 12 pounds firm tofu -- rinsed patted dry -- cut into 1/2 " slices This is a simple recipe from Angelica Kitchen for marinated tofu that's layered with seasonal roasted vegetables and basil-walnut pesto and served on mixed grain or wheat-free sourdough spelt bread. 1. Preheat oven to 350F. In bowl, whisk together lemon juice, vinegar, soy sauce, rosemary, salt, pepper and oil. 2. Lay tofu in single layer in baking dish. Pour marinade over. 3. Bake tofu 30-40 minutes or until browned and the marinade is absorbed. Note: If baked tofu is not used immediately, stack slices in hotel pan and seal tightly with foil or plastic wrap. Store in refrigerator up to five days. --Restaurants and Institutions May 1, 1997 EACH 4-oz serving: 211 cals, 14g fat, 57% cff. Estimated by MasterCook. >email from kitpath 3/99 - - - - - - - - - - - - - - - - - - - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Quote Link to comment Share on other sites More sharing options...
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