italian baked tofu

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* Exported from MasterCook *

 

Italian Baked Tofu

 

Recipe By :Barbara Gollman and Kim Pierce

Serving Size : 0 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

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1 pound firm reduced-fat tofu -- pressed and drained

1/4 cup Worcestershire sauce

1/4 teaspoon salt -- optional

1 tablespoon olive oil

1 teaspoon crushed garlic

1 teaspoon dried oregano

non-stick cooking spray

 

Rinse tofu under running water. Place a cooling rack with tofu on top of a

baking pan. Lay a sheet of wax paper on top of the tofu, then put a small plate

on top of the tofu with a heavy weight such as a 48 oz canned food item on top.

After 1 hour, turn the tofu over and drain for the another hour.

 

Slice tofu into 1/2-inch slices. Use a pastry brush to coat with marinade. Place

on baking sheet coated with cooking spray. Bake in 400F oven for 15 minutes.

Tofu is now ready to use.

 

Source:

" authors of Phytopia Cookbook 1998 "

S(Archived):

" http://www.phytopia.com/Recipes/eggplantp.htm "

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Per Serving (excluding unknown items): 344 Calories; 17g Fat (44.9% calories

from fat); 30g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

1508mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 2 1/2 Fat;

1/2 Other Carbohydrates.

 

NOTES : Italian seasoned baked tofu is available commercially from firm like

white wave. You can make your own. This recipe uses garlic and oregano. See:

Eggplant Mushroom Strata

 

 

Nutr. Assoc. : 5680 0 0 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

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