Lemony Baked Tofu

• 1 (16 ounce) package firm tofu
• Spicy Cilantro Lemon Marinade
• 1/4 cup fresh lemon juice
• 2 tablespoons soy sauce
• 3 tablespoons olive oil (or vegetable oil)
• 1/2 cup water
• 1/4 cup chopped fresh cilantro
• 1 tablespoon minced scallion
• 1 teaspoon Tabasco sauce (or 1 fresh green chile, seeded, minced)
• Rosemary Lemon Marinade
• 1/4 cup fresh lemon juice
• 2 tablespoons soy sauce
• 3 tablespoons olive oil (or vegetable oil)
• 1 tablespoon minced fresh rosemary (or 1 tsp. dried, crumbled)
• 1/4 teaspoon black pepper

1. Preheat the oven to 400*F.
2. Cut the tofu cake horizontally into four slices and set aside. Choose a marinade and whisk together all ingredients until smooth. Pour half in a small nonreactive baking pan. Place the tofu slices in the pan and pour on the remaining marinade.
3. Bake 45-60 minutes, turning the tofu once after about 30 minutes. The baked tofu should be browned, bubbling, and curling up at the edges.
4. Remove from the oven and with a metal spatula, move the tofu slices to a serving platter.
5. Serve hot, warm, at room temperature, or chilled.
6. The tofu will keep in an airtight contaiiner or plastic bag in the fridge for up to 5 days. Enjoy!

marinade, lemon juice, soy sauce, olive oil, water, fresh cilantro, scallion, tabasco sauce, rosemary, lemon juice, soy sauce, olive oil, fresh rosemary, black pepper

Taken from www.food.com/recipe/lemony-baked-tofu-366037 (may not work)