Lemon-herb baked tofu from Moosewood Restaurant Favorites: The 250 Most Requested Naturally Delicious Recipes from One of America's Best-loved Restaurants by Moosewood Collective

  • soy sauce
  • rosemary
  • Show all ingredients...

  • EYB Comments

    Can substitute cilantro for rosemary. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice salad with herbs and vegetables; Andean vegetable stew on quinoa; Lime-cilantro slaw; Quick sautéed greens; Spanish rice; Cheesy polenta; Vegan polenta plus

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro for rosemary. See recipe for variations.

  • louie734 on September 09, 2014

    This recipe, renamed Lemon-Herb Baked Tofu, appeared in Moosewood Restaurant Favorites, with the only changes being to note that the scallion and hot pepper are both optional when making the baked tofu. Wow! We ate all of it and it was it ever easy! Used lemon, oil, scallion, and some salt instead of soy. Instead of dried rosemary, dried herb, I think Italian herb blend. For our family, the key to tofu is less soy sauce, or none at all. We ate it as a side to a veg meal of cornbread & southern style green beans and tomatoes (adapted from The Supper Book). The leftovers kept well in the fridge a few days and were a good snack, they'd be good in a sandwich too. I did have to cook it about 15-20 minutes longer than listed for the marinade to be mostly gone and the tofu slightly browned, as the recipe directed.

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