Rosemary-Lemon Baked Tofu - cooking recipe

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

Preparation

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