Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Extra-firm tofu, pressed

--------------------------MARINADE-------------------------------
3/4 c Fresh lemon juice 2 tb Fresh rosemary, chopped fine
3 tb Balsamic vinegar 1/2 ts Kosher salt
1/3 c Tamari 1/2 ts Ground black pepper
1/4 c Canola oil

1. Preheat the oven to 350 degrees.

2. For the marinade, in nonreactive bowl, whisk together all marinade
ingredients.

3. For the tofu, place tofu in nonreactive ovenproof dish just large
enough to hold it in one layer. Barely cover with marinade. Bake
until tofu has absorbed most of marinade, 50 to 60 minutes. Cool
tofu in marinade.

4. Refrigerate remaining marinade for another use, such as Wild Rice
and Corn Salad with Lemon-Rosemary Tofu or Lemon-Rosemary
Tofu-Roasted Pepper and Pesto Sandwiches (see recipes, separately).
When tofu is cool, cut each piece in half crosswise for sandwiches,
or cut into 3/8-inch cubes for salad. Marinated tofu will keep 2 to
3 days in tightly covered container in refrigerator.

*Natural Health Magazine, Jan/Feb 1995
Submitted By JANIE YOUNG On 02-07-95

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