Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons liquid aminos (I used coconut aminos)
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 teaspoon red wine vinegar
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • A dash of freshly ground black pepper
  • 1 15-ounce package extra-firm tofu, pressed for 30 minutes and cut into 8 slabs
  • Salt to taste

Instruction

  • Whisk together the liquid aminos, oil, water, vinegar, garlic powder, herbs, and pepper in a small baking dish. Place the tofu slices in the baking dish and marinate for 30 minutes, turning the slices over after 15 minutes.
  • Preheat oven to 400ºF. Transfer the tofu slices to a baking sheet that's been lined with parchment paper or sprayed with cooking spray. Rub any remaining marinade onto the tofu and season with a few sprinkles of salt. For softer baked tofu, bake for 30 minutes; for chewier tofu, bake for 40 minutes. Flip the tofu over halfway through cooking time.