1 package of extra firm tofu (pressed and drained)
1/4 cup white wine vinegar
herbs (I used thyme, sage, and parsley)
lemon slices or wedges (hold onto for garnish)
2 tablespoons of olive oil (optional)
a pinch of salt
Oven set at 350 degrees Fahrenheit.
Press and Drain the tofu. Cut the tofu into a manageable size. I cut the tofu in half or quartered into triangles.
Mix the marinade by combining white wine vinegar, herbs, and four lemon slices or wedges in a plastic food storage container.
Add the tofu to the mixture and allow to marinate for a day or so. Flip the tofu halfway through the marinating time to ensure the whole tofu is marinated.
When ready to bake, lightly oil a baking sheet. Place on the marinated tofu and sparingly salt.
Bake for 20 minutes until the tofu is golden brown and the bottom of the tofu is crispy. Then flip the tofu and bake for 20 more. *Keep an eye on your tofu some oven temperatures vary and you might need to flip your tofu sooner.
Serve with lemons from marinade.
The result is a crispy outside tender inside baked pieces of tofu that taste remarkably like white fish. I came upon this marinade by accident but now I use it as a "Fish" marinade (originally it was for veggies for grilling). Play around with the recipe. I haven't tried it yet fried, but if you marinate the tofu then coat it in a mixture of tempura flakes, flour, salt, and seaweed flakes, I bet it would make an excellent fried fish sandwich!