Lemony Baked Tofu - cooking recipe

Ingredients

1 (16 ounce) package firm tofu
Spicy Cilantro Lemon Marinade
1/4 cup fresh lemon juice
2 tablespoons soy sauce
3 tablespoons olive oil (or vegetable oil)
1/2 cup water
1/4 cup chopped fresh cilantro
1 tablespoon minced scallion
1 teaspoon Tabasco sauce (or 1 fresh green chile, seeded, minced)
Rosemary Lemon Marinade
1/4 cup fresh lemon juice
2 tablespoons soy sauce
3 tablespoons olive oil (or vegetable oil)
1 tablespoon minced fresh rosemary (or 1 tsp. dried, crumbled)
1/4 teaspoon black pepper

Preparation

Preheat the oven to 400*F.
Cut the tofu cake horizontally into four slices and set aside. Choose a marinade and whisk together all 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 45-60 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, move the tofu slices to a serving platter.
Serve hot, warm, at room temperature, or chilled.
The tofu will keep in an airtight contaiiner or plastic bag in the fridge for up to 5 days. Enjoy!