Recipe: Easy Tofu Marinara
Food and cooking
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.
Posted by Kat at July 4, 2007 07:25 PM
Do you press your tofu? I recommend it. After years of doing it with oodles of paper towels I finally started using a couple clean kitchen towels (the unlinty,non-terry kind), folding them in half or thirds , putting one below and one above the tofu. I also use a cast iron skillet as my weight (but that is because it lives on my stove in easy reach). If you don't have non-terry towels you can put one paper towel above and below to protect the tofu from towel lint. Of course the towels get all wet, so I wouldn't recommend it if you don't have a wash machine handy.