Tofu Baked with Lemon-Rosemary Marinade

This recipe is from the vegan restaurant, Angelica's Kitchen - both the restaurant and the cookbook. It is proof that vegan is delicious, and one the restaurant's most popular dishes.

• 1 pound firm tofu, rinsed, patted dry, and cut into 1/2 inch slices
• 3 tablespoons freshly squeezed lemon juice, strained
• 1 tablespoon balsamic vinegar
• 2 tablespoons tamari
• 1/2 teaspoon minced fresh rosemary
• Pinch freshly ground white pepper
• 1-1/2 tablespoons olive oil

METHOD

Preheat oven to 350° F.

Slice the tofu into thirds horizontally. Stack the slices and cut them crosswise to make 12 triangles. Place in a single layer in a baking dish.

In a bowl, whisk together the remaining ingredients for the marinade. Pour the marinade over the tofu.

Bake for 30 to 40 minutes, or until the tofu is nicely browned and the marinade has been absorbed.

Serves: 4

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Reprinted with permission from ©2003 Leslie McEachern The Angelica Home Kitchen, published by TenSpeed Press

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