1 8oz block firm or extra firm tofu
1 1/2 tablespoons soy sauce (or Bragg's Liquid Aminos)
1 tablespoon sesame oil
1 tablespoon dry sherry
Freeze tofu over night. Thaw tofu. Drain and squeeze excess water from tofu.
Combine soy sauce, sesame oil, and sherry to create a marinade. Pour marinade onto a plate and roll the tofu block in it. Squeeze marinade through tofu to distribute evenly. When handling tofu, be careful not to break it.
Place marinated tofu on oiled pan and bake at 350 degrees for about 30-40 minutes, carefully turning over halfway through baking time.
Cool tofu to room temperature to serve with mashed potatoes and cranberry sauce, or refrigerate to slice into cold cuts.
You can also cut the thawed, drained tofu into cubes and stir fry with marinade on the stovetop. Mix the cubes with vegan mayo and chopped green onion for a "turkey" salad.
Excellent in whole wheat pitas with lettuce and tomato.