Oven-Roasted Tofu

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Oven-Roasted Tofu

 

16 ozs. extra firm tofu, drained

3 tbsps. balsamic vinegar

2 tsps. vegetable oil

2 tbsps. sugar

1 clove garlic, minced

1/2 tsp. dried oregano leaves, crushed

1/2 tsp. salt

1 sweet red pepper, quartered

4 medium onion, quartered

4 medium mushrooms, quartered

1 tbsp. chopped parsley, for garnish

 

Cut tofu in half vertically then horizontally. Drain on several layers of paper

towels to remove as much liquid as possible. If desired, score surfaces to allow

more marinade to penetrate the tofu.

Combine vinegar, oil, sugar, garlic, oregano and salt; mix well.

Place tofu and vegetables in a shallow baking pan leaving enough space between

the pieces for even roasting; brush with vinegar mixture. Let stand for 30

minutes, brush again and let stand 30 minutes longer.

Bake tofu, pepper and onion at 500ºF for 30 to 35 minutes. Turn once halfway

through baking time. Add mushrooms during last half of roasting time. Transfer

to platter and sprinkle with parsley.

Serves 4.