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Rosemary Tofu

What you need: 

1 package of regular, extra firm tofu
1 lemon
1 onion
salt and pepper (to taste)
1 clove of garlic
3 tablespoon olive oil (more or less)
Rosemary (to taste)
mushrooms (as many as you like)

What you do: 

This is a pretty make-shift recipe. Slice tofu in half (so that its thinner), and drain for 30 minutes to an hour (depending how tough you want it).
Place tofu in baking pan and pour olive oil over. Squeeze lemon juice over (can even throw in the used lemon for extra flavor). Cut onion into quarters and throw in. Crush garlic and, you guessed it, throw in. Sprinkle some rosemary on top, and bake at 350 degrees for 45 min. Throw in clean sliced mushrooms after about 20 minutes.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

The only thing I didn't like about this recipe is that it was very lemon-y. I put the rind of the lemon in with the dish in the oven though, so maybe that added too much flavor. Otherwise the rosemary was a nice touch.

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Anonymous

I used firm Mori-Nu tofu in this recipe tonight.  I used shittake mushrooms and that made it taste really excellent.  I used fresh rosemary. One thing that might make it even better is perhaps almond-crusting the tofu.  I thought it was really awesome as it is, but adding some kind of crispiness might make it even uber-yummy.  Next time I make it I'm going to roll the tofu into almonds and see how that turns out. :)

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Anonymous

This was just okay for me. It might have been better if I had frozen the tofu first. I thought it was kind of blah. I also didn't use mushrooms (I don't eat them)..maybe that was the key.

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