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Lemon Rosemary Baked Tofu

What you need: 

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

What you do: 

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!

Preparation Time: 
20 minutes hands on<br /><br />[hr] maybe add anther clove of garlic...if you like<br /><br />Archiv
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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Chakday

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making it now and it smells amazing.  Very time consuming but I can't wait to taste it. 

I would use this as a thanksgiving/holiday meal in a second.

served it with roast veg, and fresh corn on the cob. 

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This is good stuff! I even brought some with me to work for lunch. Thanks for this recipe.

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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?

i dont like frozen and thawed tofu either... at all... i just like squeezing the moisture out for like 30 min before cooking... ur not alone

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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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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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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?

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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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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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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