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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Adapted from How It All Vegan! Ingredients:
1 1/2 cups boiling water |
1 1/2 teaspoons dried dill |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
1/2 teaspoon salt (scant) |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried sage |
1/2 teaspoon pepper |
1 -4 garlic clove, thinly sliced |
3 tablespoons olive oil |
1 lb firm tofu |
Directions:
1. Preheat oven to 350.
2. In a large bowl, prepare the marinade by whisking together all the ingredients except the tofu. Set aside.
3. Slice the tofu into desired shapes, about 1/4 inch thick (a pound of tofu will give you about 10 slices).
4. Lay each slice on a cookie sheet or a lasagna pan, cover with marinade, and let sit in the refrigerate for at least an hour - the longer, the better. Turn the slices over a few times as they marinate.
5. Bake for 1 hour, turning slices over after 30 minutes.
6. To serve, fry cutlets on a nonstick frying pan until both sides are browned.
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