Marinated baked tofu

8 servings

Ingredients

QuantityIngredient
2poundsLowfat tofu; drained and pressed
½ounceDried mushrooms
1cupWater
2teaspoonsDried oregano
2Cloves garlic; pressed
2tablespoonsOlive oil; fruity *
½cupRed wine vinegar; or sherry vinegar
½cupRed wine; **
½cupSoy sauce; tamari preferred
1pinchGround cloves
½teaspoonSalt
Few twists black pepper

Directions

* Original was for ½ cup olive oil; I used ¼ cup and felt that much wasn't necessary. Next time I will use 2 tbsp; and remember that most of that is not absorbed and is thrown away.

** I didn't have any red wine, so I used dry sherry instead.

Drain and press the tofu to remove excess water.

Simmer mushrooms in water for 15 minutes. Toast the oregano in a small frying pan over a medium flame until 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 minutes longer.

Cut the tofu into 4 slabs. Marinate for at least 2 hours, preferably overnight (refrigerate). The tofu can marinate several days.

Cut the tofu into strips or cubes and bake at 350 degrees F for 20 minutes or so.

NOTES : Use in Mushroom Tofu Stroganoff (see recipe) or in stir fries or simply as baked tofu.

Recipe by: Tassajara Recipe Book Converted by MM_Buster v2.0l.