This is adapted from the various baked tofu recipes in a great vegetarian cookbook called Enemy of the Steak.
1 pound extra firm tofu, sliced 1/4 inch thick
1-1.5 cups marinara sauce (when I don't have time to make my own, my favorite is Newman's)
1 tablespoon balsamic vinegar
optional: minced garlic, to taste
optional: other herbs or spices, to taste (I added fresh basil from the garden)
optional: grated romano or parmigiano cheese (if you leave this out, the recipe is vegan)
1. Preheat oven to 375.
2. Mix sauce, vinegar, garlic, herbs, and spices.
3. Spread about half of the sauce mixture in the bottom of a shallow baking pan (9x13 or so).
4. Place the tofu in a single layer in the pan.
5. Top with the rest of the sauce mixture. Spread out the sauce so it covers the surface of the tofu - I find it's easiest to do this with a spatula.
6. Optional: Top with grated cheese.
7. Bake, uncovered, for 30 minutes.
Serve with salad and the grain of your choice (suggestions: pasta, couscous, risotto), or use as a sandwich filling.
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1 comment:
Mm, tofu marinara. When I make it, I add chopped eggplant and sliced black olives as well as a layer of fresh sliced mozzarella on top. You should try it! It's the bomb diggity, yo.
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