This is another one of those recipes that I have never written down. My husband used to go to a vegetarian lunch once a month to get his vegetarian fix with Gabrielle, then when she opened a restaurant he went to Whole foods to get baked tofu… but then they stopped making it. So I tried to recreate it. I have never been a big tofu fan but I have to admit I love this. Hal eats it for breakfast in the mornings and it makes a great TLT. Tofu, lettuce and tomato on Ciabatta bread. This has become a weekly staple in our house. Even people that don’t like tofu have eaten this and enjoyed it.
- 1 block of Extra Firm Tofu (I love Trader Joe’s
- 3/4 Cup of low sodium Soy Sauce
- 1/4 Cup of Sesame Oil
- Dash of Worcestershire Sauce
- Emril’s seasoning
- Drain the tofu overnight on a paper towel. I usually change the paper towel at least twice
- Slice into 7 pieces. About 3/8 inch thick. You can make them thinner if you want more, but reduce cooking time.
- Put into a dish that will allow the sauce to cover the tofu at least partway
- Combine all sauce ingredients but the Emril’s seasoning and pour over tofu slices
- Let marinate for at least a couple of hours. You may need to turn a couple of times
- Place on a non-stick baking sheet of foil covered sheet and sprinkle with the Emril’s seasoning
- Bake at 350 for about 20 minutes, turn sprinkle with the Emril’s seasoning and bake another 20 minutes until golden.
Refrigerate and enjoy!