Baked Tofu with Lemon and Rosemary
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
  • 2 x 200 g (7 oz) firm tofu
  • 3 organic lemons
  • 1/2 bulb fresh garlic - optional
  • 2 sprigs rosemary
  • salt
  • chili flakes
  • some olive oil
  1. Place the tofu between two folded kitchen towels and weight down with a couple of books. Press the tofu for 30 minutes. Juice two lemons, peel the garlic cloves. Preheat the oven to 180° C (360° F).
  2. Place the tofu in a baking dish and cut deep diagonally several times. Pour over the lemon juice (especially into the cuts) and add plenty of salt to all sides. Pick the leaves off the rosemary sprig and add to the tofu and into the cuts. Quarter the third lemon and place along with the garlic in the baking dish. Season all with salt and chili flakes and spray over some olive oil.
  3. Bake in the oven for about 30 - 35 minutes. Serve with baguette (and baked tomatoes).
I now like tofu so much, that I don't press it, before baking. You should look for fresh tofu in an Asian supermarket.
Try to mash the lemons and tomatoes after baking and dip the sauce with fresh bread - heaven!
With this oil spray you get a fine oil dust.
Recipe by Blueberry Vegan at