Rosemary Lemon Tofu

Ingredients:

16 ounces firm tofu, pressed for 30 minutes

1 teaspoon lemon zest, minced

1/4 cup fresh lemon juice

2 tablespoons soy sauce

3 tablespoons olive oil

1 tablespoon fresh rosemary, minced

1/4 teaspoon ground black pepper

Directions:

1 Preheat oven to 375.

2 Cut the tofu to the bottom into 6 slices.

3 Use a baking dish that will hold your tofu slices in one single layer.

4 In the dish, wisk together the ingredients for the marinade.

5 Add tofu slices and turn to coat on both sides.

6 Bake for 45-60 minutes, turning once halfway through cooking time. The longer it baked, the chewier it will become.

7 Remove from oven and let cool about 10 minutes.

8 Store leftovers in a container in the refrigerator for 3-4 days.