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  • Marinated Baked Tofu

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    Marinated Baked Tofu
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb lowfat tofu, liquid removed and pressed
    • 1/2 ounce dry mushrooms
    • 1 c. water
    • 2 tsp dry oregano
    • 2 x cloves garlic, pressed
    • 2 Tbsp. extra virgin olive oil, fruity *
    • 1/2 c. red wine vinegar, or possibly sherry vinegar
    • 1/2 c. red wine, **
    • 1/2 c. soy sauce, tamari preferred
    • 1 pch grnd cloves
    • 1/2 tsp salt few twists black pepper

    Directions

    1. * Original was for 1/2 c. extra virgin olive oil; I used 1/4 c. and felt which much wasn't necessary. Next time I will use 2 tbsp; and remember which most of which is not absorbed and is thrown away.
    2. ** I didn't have any red wine, so I used dry sherry instead.
    3. Drain and press the tofu to remove excess water.
    4. Simmer mushrooms in water for 15 min. Toast the oregano in a small frying pan over a medium flame till it becomes aromatic, without burning it. Combine the remaining ingredients, adding the oregano when it's ready. Then combine with the simmering mushrooms. Bring to a boil and simmer a few min longer.
    5. Cut the tofu into 4 slabs. Marinate for at least 2 hrs, preferably overnight
    6. (chill). The tofu can marinate several days.
    7. Cut the tofu into strips or possibly cubes and bake at 350 degrees F for 20 min or possibly so.

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