Lemon Rosemary Baked Tofu

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Recipe submitted by TofooFighter, 12/01/05

Lemon Rosemary Baked Tofu

Ingredients (use vegan versions):

1 block of extra firm tofu packed in water (frozen and thawed)
2 tablespoon margarine
2 tablespoon olive oil
1 cup whole wheat flour + 2 tablespoons
1 lemon juiced and zest
4 tablespoon rosemary
1/2 onion chopped
2 cloves of garlic minced
1 cup of veggie broth

Directions:

Slice the tofu on the short end to create 12 similar size cutlets - press the tofu for at least 30 minutes to drain.

Once drained, dredge the tofu through the flour and brown in olive oil in a skillet till browned on each side (I like to work in batches of 6 - 1 tablespoon of olive oil for each batch)

Place all the browned tofu into a 9x9 baking dish.

In the skillet add 1/2 tablespoon of vegan margarine and sauté the onion and garlic until they are translucent. Then add the remaining butter and 2 tablespoon of flour and combine well. When it all forms a paste, add the juice and zest of the lemon, rosemary and the veggie broth and stir well to combine all ingredients.

Pour the sauce over the tofu and bake in a 350 degree oven for 15 - 20 minutes.

I like to serve it with brown rice and some grated vegan soy parm cheese... don't forget to ladle some extra sauce over it

Enjoy!

Serves: 4

Preparation time: 20 minutes hands on

maybe add anther clove of garlic...if you like

Archived comment by: tofooFighter

THis recipe was good. But, WAY too much rosemary! I personally wouldn't add more than 1 tablespoon. After I picked off mostof the rosemary, it was good!!! I will make it again!

Archived comment by: lPfeffer

This recipe is wonderful!!! Thanks a lot TofooFighter!!!

Archived comment by: sluque

forgot to mention I used fresh rosemary, use less if using dried rosemary.

Archived comment by: tofooFighter

So glad you clarified that!!! I will try it with the fresh rosemary next time. I know it will be great!!!!

Archived comment by: lPfeffer

This recipe is great! Its easy and fast. I do think, though, that next time I'll cut down on the lemon flavoring, as it was a little too lemony for my tastes. This is one of the best tofu recipes I've tried. Definitely a keeper.

Archived comment by: tari

delicous! great! I used lime instead of lemon, and one tablespoon of fresh rosemary...for a side I made camerlized onions (one organic red with tablespoon of olive oil) and 10 oz pack of fresh spinach... fantantic! Rice, tofu, and spinach. Thanks

Archived comment by: orangekent

Hi, I'm absolutly new to tofu and have some difficulty with the texture as it always seems sooooo fragile. Perhaps you could further explain to me how to press tofu to remove moisture. your help would be greatly appreciated as this recipe sounds great and all of the accolades it has gotten certainly prove that, Thanks Dennis

Archived comment by: yermonator

Dennis, you're probably using silken tofu (found on the shelf of groceries. You need to use the other kind (usually in the cold section). It is much firmer and comes packed with lots of water, in a plastic tub, not a box. You cannot use them interchangeably. The silken is more for dips and desserts. Hope this helps!

Archived comment by: little2ant

delicious recipe. suggestions: one lemon may be too much, so add lemon juice to taste. id also add more garlic (2 cloves) and more onion, but that's my personal preference. i would use way less flour to batter the tofu (i only used about 1/3 cup, threw the rest away) and way more olive oil on the skillet (maybe 5 or 6 tbsp) to avoid burning the cutlets.

Archived comment by: masha

i would also use a different broth, maybe something id make myself. processed broths are a little gross.

Archived comment by: masha

Really liked this! Didnt have time to freeze and squeeze, and kind of had a happy accident. It came out like a fish fillet (from what I remember) would have with pan frying. I must have not had a lot of juice in my lemon, because the amount of juice and zest was perfect, but I love lemony things! I'd never use dried rosemary with this, because I hate dried rosemary unless its in a soup or something. I also added more olive oil and extra garlic. Didnt have veg stock (forgot it at the store, hummph) so I just used a cup of water with a little bit of Vegesal and a little white wine. MMMMMMMMMMMM Next time I'll squeeze and freeze and it'll come out more like chicken instead of fish.

Archived comment by: dressingWhatever

yum-o. this was so good.

Archived comment by: ollieveg

This was really good! The rosemary and lemon worked perfectly together and the tofu had a great texture. Quick and easy too!

Archived comment by: kittybe

since i am a saucy girl, i made a bit more than suggested. i think next time ill just fry up the tofu, mix the sauce in another pan and pour it over the tofu slices. baking tofu for 15-20 minutes in a liquid made it mushy which negated the frying process. the amount of lemon, in my own lemony-loving position, was perfect!

Archived comment by: tanyakristine

It was pretty swell, but i added 1/4 kosher salt and it was SOOOO much better. Thank you so much for a wonderful recipe!

Archived comment by: jewishveganmom

I wish I would have known it was fresh rosemary. I thought that three tablespoons was a lot but tried it anyways. I could barely eat it because of how pungent the rosemary was! I'll have to try again.

Archived comment by: kellystern


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Shukra

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Re: Lemon Rosemary Baked Tofu

« Reply #1 on: March 29, 2006, 05:57:30 PM »

Hi all, I'm really new at everything vegan, so I'd appreciate some help with the veggie broth, is there something I could use as a substitute? I live in the caribbean and it's hard to find any of that here..
thanks all..


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baypuppy

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Re: Lemon Rosemary Baked Tofu

« Reply #2 on: March 29, 2006, 09:31:05 PM »

you could use some deluted veggie juice or make some broth. take a couple cups of water and add some veggies (celery, onion, carrot, herbs, whatever) and simmer to make broth. alternatively, just use water and add more seasonings to make it taste good.


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uhblondie

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Re: Lemon Rosemary Baked Tofu

« Reply #3 on: December 23, 2006, 02:13:03 AM »

I made this for Christmas dinner and it wa very good. I doubled the recipe, added extra garlic, and added 1/2 tsp of salt. I had to use a couple extra Tbsps of flour to thicken the sauce properly. I also used dried rosemary instead of fresh (all I had on hand), so for anyone wondering, you use 1 tsp dried for every Tbsp fresh. There was far too much onion - I would cut it down by at least half and mince it finely, maybe even just substitute onion powder so you don't have diced onion covering your tofu. :-) This recipe IS very lemony, so if you are not wild about lemon, I would suggest using maybe half the amount of zest called for, and adding juice to taste. Overall it was very good though - even my grandmother, who probably has no idea what tofu is, ate it without complaint, LOL. I will probably use the frying/baking method again for other recipes as it worked well. Thanks!


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wildrose

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Re: Lemon Rosemary Baked Tofu

« Reply #4 on: January 01, 2007, 01:51:43 PM »

it was hilarious, 3;00 AM I tried this recipe, and I just sort of estimated to taste on everything, and it was sooooo, so good. kudos!


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uhblondie

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Re: Lemon Rosemary Baked Tofu

« Reply #5 on: October 03, 2007, 10:22:15 PM »

Quote from: uhblondie on December 23, 2006, 02:13:03 AM

I made this again, but changed a few things, and it was SO much better! I omitted the chopped onions and subbed onion powder. I also added salt and pepper, and used only the lemon juice (no zest). Tasted a lot like fish!! Sooo yummy.


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lisaanddini

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Re: Lemon Rosemary Baked Tofu

« Reply #6 on: November 13, 2007, 08:42:38 AM »

This was excellent!!!! Of course, I made some changes. I don't think I'm capable of followinga recipe exactly. I didn't have any tofu in the freezer, so I opened a pack of "extra firm" and drained & pressed really well. I added some seasonings to the flour, added mushrooms with the onion, used a cup of white wine instead of broth, a a bunch of different herbs instead of just rosemary. It turned out so good! The sauce was especially good. I served it with spinach & rice.


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biodancer

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Re: Lemon Rosemary Baked Tofu

« Reply #7 on: November 13, 2007, 08:57:52 AM »

Quote from: lisaanddini on November 13, 2007, 08:42:38 AM

You've reminded me that I've had this recipe in my recipe box for a while and forgot about it, maybe I'll try it tonight.


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biodancer

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Re: Lemon Rosemary Baked Tofu

« Reply #8 on: November 16, 2007, 10:10:16 PM »

This was the dish my mom and I made for our first weekly veggie cooking night together. The sauce for this was really tasty which made up for the bland tofu underneath. I took the suggestion of not adding the lemon zest and I'm glad I did because the juice of one lemon was plenty lemony. I couldn't see possibly adding 4 tablespoons of rosemary so I used one sprig of fresh and that was fine. Served it over brown rice. Mom and I really enjoyed it.


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random4180

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Re: Lemon Rosemary Baked Tofu

« Reply #9 on: December 02, 2007, 11:52:12 AM »

today was the first snow here in Queens and this made a great wintery lunch- I added a half teaspoon of pepper and a half teaspoon of salt and, as I didn't have a fresh lemon on hand, I used 1 and a half tablespoons of lemon juice. I also use half a red onion with about a third cup of yellow onion I had left over from another recipe. I also think I only used about half a cup of flour and maybe two, two and a half tablespoons of fresh rosemary, coarsely chopped.

it turned out amazing, with a real kick that's unexpected from a tofu dish! definitely a keeper.


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Living_My_Truth

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Re: Lemon Rosemary Baked Tofu

« Reply #10 on: December 04, 2008, 08:40:03 PM »

This was good...for some reason I thought it would be smart to doulbe the sauce recipe and that almost ruined it, so don't do that! Otherwise tasty.


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legumelover

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Re: Lemon Rosemary Baked Tofu

« Reply #11 on: September 21, 2009, 10:59:21 PM »

I'm pretty new to tofu and I've never frozen it. Do I have to, or can I just press it? If I do freeze it, should I leave it in the package with the water and everything or press it first and then freeze it?


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furrysgirl

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Re: Lemon Rosemary Baked Tofu

« Reply #12 on: September 22, 2009, 12:41:44 AM »

Quote from: legumelover on September 21, 2009, 10:59:21 PM

You could omit the freezing and just press the tofu really well. It would be more delicate when frying and you would have to be careful not to break it up. But the freezing process makes it that much spongier (to suck up goodness) and gives it a bit more texture. I throw the entire unopened package in the freezer overnight and then pull it back out again in the morning. If not even for this recipe, you should try the technique. It makes tofu that much more versatile!


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legumelover

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Re: Lemon Rosemary Baked Tofu

« Reply #13 on: September 23, 2009, 08:27:03 PM »

Thanks for the tips on freezing the tofu! I made this and it was yummy, but the rosemary texture really threw me off. I don't know if I didn't chop it up enough or if there was just too much (I felt like it was a lot when it mixed it in the sauce). Anyway I'll add a lot less rosemary next time (probably cut it down to 1 tbsp...and I did use fresh), and some salt. The amount of lemon was perfect. PS-I grated the onion...which might be a little unconventional but it worked pretty well!


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legumelover

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Re: Lemon Rosemary Baked Tofu

« Reply #14 on: September 23, 2009, 08:49:45 PM »

I forgot to add that I was not a fan of the texture of the tofu after freezing it. It felt like I was chewing on a sponge. Did I do something wrong? Or am I just one of those people who doesn't prefer that texture?


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