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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

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

Archived comment by: tofooFighter

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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

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

Archived comment by: sluque

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

Archived comment by: tofooFighter

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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

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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

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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

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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

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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

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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

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

Archived comment by: masha

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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

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yum-o. this was so good.

Archived comment by: ollieveg

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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

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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

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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

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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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