2 tbsp. oil
3 tbsp. soy sauce
2 tbsp. wine vinegar
1/2 c. water
2 tbsp. dried oregano
1/4 tsp. garlic powder
Pepper
1 lb. super firm tofu, sliced 1/2 inch thick In a shallow bowl or baking pan, combine all ingredients except tofu. Mix well. Add tofu, cover, and marinate in the refrigerator 4-5 hours. Turn tofu slices several times while marinating. Preheat broiler. Lightly oil a shallow baking pan. Remove tofu slices from marinade and place on prepared pan in a single layer. Broil, turning several times, until desired crispness is reached. While tofu is cooking, heat marinade in a small saucepan. Serve with tofu.
6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
1 large onion, sliced
1 head garlic left whole
1 12 ounce tub tofu, sliced - 3 grams fat per 4 ounce serving
I put all this onto a big sheet of foil, eliminates clean-up doncha
know. I sprinkled some lemon pepper on the tofu slices.
I baked all this in a 400F oven for about 40 minutes, everything looked
well roasted by then.
I boiled 1 pound whole wheat spaghetti
added all the veggies, including the garlic, squeezed out
Dress with about 1 1/2 cup canned crushed tomatoes and 1/3 cup
tarragon wine vinegar.