Lemon Rosemary Baked Tofu
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
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!
SO HOW'D IT GO?
This was good...for some reason I thought it would be smart to doulbe the sauce recipe and that almost ruined it, so don't do that! Otherwise tasty.
today was the first snow here in Queens and this made a great wintery lunch- I added a half teaspoon of pepper and a half teaspoon of salt and, as I didn't have a fresh lemon on hand, I used 1 and a half tablespoons of lemon juice. I also use half a red onion with about a third cup of yellow onion I had left over from another recipe. I also think I only used about half a cup of flour and maybe two, two and a half tablespoons of fresh rosemary, coarsely chopped.
it turned out amazing, with a real kick that's unexpected from a tofu dish! definitely a keeper.
This was the dish my mom and I made for our first weekly veggie cooking night together. The sauce for this was really tasty which made up for the bland tofu underneath. I took the suggestion of not adding the lemon zest and I'm glad I did because the juice of one lemon was plenty lemony. I couldn't see possibly adding 4 tablespoons of rosemary so I used one sprig of fresh and that was fine. Served it over brown rice. Mom and I really enjoyed it.
This was excellent!!!! Of course, I made some changes. I don't think I'm capable of followinga recipe exactly. I didn't have any tofu in the freezer, so I opened a pack of "extra firm" and drained & pressed really well. I added some seasonings to the flour, added mushrooms with the onion, used a cup of white wine instead of broth, a a bunch of different herbs instead of just rosemary. It turned out so good! The sauce was especially good. I served it with spinach & rice.
You've reminded me that I've had this recipe in my recipe box for a while and forgot about it, maybe I'll try it tonight.
This was excellent!!!! Of course, I made some changes. I don't think I'm capable of followinga recipe exactly. I didn't have any tofu in the freezer, so I opened a pack of "extra firm" and drained & pressed really well. I added some seasonings to the flour, added mushrooms with the onion, used a cup of white wine instead of broth, a a bunch of different herbs instead of just rosemary. It turned out so good! The sauce was especially good. I served it with spinach & rice.
I made this for Christmas dinner and it wa very good. I doubled the recipe, added extra garlic, and added 1/2 tsp of salt. I had to use a couple extra Tbsps of flour to thicken the sauce properly. I also used dried rosemary instead of fresh (all I had on hand), so for anyone wondering, you use 1 tsp dried for every Tbsp fresh. There was far too much onion - I would cut it down by at least half and mince it finely, maybe even just substitute onion powder so you don't have diced onion covering your tofu. :-) This recipe IS very lemony, so if you are not wild about lemon, I would suggest using maybe half the amount of zest called for, and adding juice to taste. Overall it was very good though - even my grandmother, who probably has no idea what tofu is, ate it without complaint, LOL. I will probably use the frying/baking method again for other recipes as it worked well. Thanks!
I made this again, but changed a few things, and it was SO much better! I omitted the chopped onions and subbed onion powder. I also added salt and pepper, and used only the lemon juice (no zest). Tasted a lot like fish!! Sooo yummy.
it was hilarious, 3;00 AM I tried this recipe, and I just sort of estimated to taste on everything, and it was sooooo, so good. kudos!
I made this for Christmas dinner and it wa very good. I doubled the recipe, added extra garlic, and added 1/2 tsp of salt. I had to use a couple extra Tbsps of flour to thicken the sauce properly. I also used dried rosemary instead of fresh (all I had on hand), so for anyone wondering, you use 1 tsp dried for every Tbsp fresh. There was far too much onion - I would cut it down by at least half and mince it finely, maybe even just substitute onion powder so you don't have diced onion covering your tofu. :-) This recipe IS very lemony, so if you are not wild about lemon, I would suggest using maybe half the amount of zest called for, and adding juice to taste. Overall it was very good though - even my grandmother, who probably has no idea what tofu is, ate it without complaint, LOL. I will probably use the frying/baking method again for other recipes as it worked well. Thanks!
Hi all, I'm really new at everything vegan, so I'd appreciate some help with the veggie broth, is there something I could use as a substitute? I live in the caribbean and it's hard to find any of that here..
thanks all.. :)
Pages