Friday, July 17, 2009

Italian Tofu

This is one of the few ways that I've been able to sneak my mom garlic.
This marinade is simple, easy, and you can use the resulting yummi-
ness in many ways. You can use the tofu slices in sandwiches as a
lunch meat like I did yesterday, you can slice them up in a salad to
serve along side a pasta dish, throw them in the pasta, or just pack
them up for a quick protein fix on a long day. Great for hikes! I love
them particularly on paninis. However, you can serve them grill and
just as is with an italian theme meal!

I use this as a way to finish off a bottle of good white wine when there
isn't enough for a full glass. I also use it as an excuse to open a bottle
of good white wine when I want a glass.

Italian Tofu- Marinade Style


1/2 cup white wine
2 tbsp balsamic vinegar
2 tbsp lemon juice
2 tbsp olive oil
2 tbsp soy sauce
1-2 cloves of garlic, minced or pureed
a large pinch of each basil, rosemary, thyme, and marjoram
or a 1/2-1 tsp of italian seasoning
one 14 oz block of extra firm or firm tofu

Slice tofu into 1/4 thick slices. Press and drain your tofu for at least
30 minutes so it will be able to absorb the marinade properly.
Come on just do it. Whisk the marinade ingredients together.
When done draining, place the tofu in to a deepish container or baking
pan and pour marinade over. Refrigerate a least three hours, but
overnight is best.

Once the tofu is marinaded well you can bake it at 375F, turning until
browned on both sides... or grill it, using the remaining marinade by
pouring it over the tofu while cooking. Allow to cool before storing
or serve immediately

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