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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: 

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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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