Lemon Rosemary Baked Tofu
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
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