Moose: Baked Tofu with Rosemary Lemon Marinade

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* Exported from MasterCook Mac *

 

Baked Tofu with Rosemary Lemon Marinade

 

Recipe By : Moosewood Restaurant New Classics, page 223

Serving Size : 3 Preparation Time :1:15

Categories : drinks and snacks vegetarian

 

Amount Measure Ingredient -- Preparation Method

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16 ounces firm tofu -- (1 cake)

-- For the Marinade --

1/4 cup fresh lemon juice

2 tablespoons soy sauce

3 tablespoons vegetable oil

1 tablespoon fresh rosemary -- minced

or 1 teaspoon dried -- crumbled

1/4 teaspoon ground black pepper

 

This smooth baked tofu is delicious as a snack, sandwich filling, or

topping for salads. It’s packed with flavor and holds its shape well.

Try it hot beside orzo and a little salad of marinated green beans and

fresh tomatoes.

 

We offer you the choice of two very different but inviting marinades.

The first has a wonderful flavor that, strangely enough, isn't quite

identifiable as cilantro. The second indulges those who love rosemary

above all other herbs.

 

Be sure to use a stainless-steel, ceramic, Pyrex, or enameled baking

pan—not an aluminum one—for baking the tofu. Use the smallest baking pan

you have that will hold the tofu in a single layer; an 8-inch square pan

and a 7 x 9-inch pan both work fine.

 

Serves 2 to 4

Preparation time: 15 minutes

Baking time: 1 hour

 

Preheat the oven to 400 degrees F.

 

Cut the cake of tofu horizontally into four slices and set aside. Choose

a marinade and whisk or blend together all of its 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 for 45 to 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, transfer the tofu slices

to a platter.

 

Serve hot, warm, at room temperature, or chilled. or plastic bag in the

refrigerator for up to 5 days.

 

The tofu will keep in an airtight container

 

PER 6.5-OUNCE SERVING: 196 CALORIES, 10.3 G PROTEIN, 15.7 G FAT, 6.4 G

CARBOHYDRATES, 3.5 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 407.6 MG

SODIUM, 0.9 G TOTAL DIETARY FIBER

 

Source: Moosewood Restaurant New Classics

Copyright 2001 by Moosewood, Inc.

MC Formatted by Eruna Schultheiss

 

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Per serving: 352 Calories; 27g Fat (64% calories from fat); 25g Protein;

9g Carbohydrate; 0mg Cholesterol; 707mg Sodium

Food Exchanges: 3 1/2 Lean Meat; 3 1/2 Fat; 1/2 Other Carbohydrates

 

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