throwing small thoughts out and watching the ripples
Thursday, May 31, 2012
Baked Tofu for Summer Salads
We had a spate of HOT HUMID weather recently, the kind that zaps your energy and makes putting supper together a challenge. Ice cream would be perfect - but that's not an option for us, so we often resort to salads this time of year. I gather whatever veggies we have, and may add beans, hard boiled eggs, cold shrimp, leftover chicken, or cheeses. But the other day I decided to make Helen's Baked Tofu from the Barrett Art Center cookbook, and to cut that up for the protein in our salad. I marinated it early in the day, then baked it later, chilled and cut it up - and it was a hit! I love this stuff and it's really quick and easy. Here's the recipe:
1 # firm tofu
3 Tbsp. lemon juice
1 1/2Tbsp. olive oil
1Tbsp. tamari soy sauce
2 Tbsp. fresh herbs, or less dry ones - I used rosemary, Thai basil, and dill
pepper to taste
Slice tofu into 8 slices, place in shallow baking dish. Mix marinade and pour over tofu. Marinate for an hour, or longer. Bake 45 minutes at 350 degrees.
In the winter I like to make this and serve with rice for a hot meal.