| • 3 ounces lemon juice |
| • 2 Tbs soy sauce |
| • 2 ounces apple cider vinegar |
| • 3¼ Cups Bread Flour |
| • 2 Tbs Dijon mustard |
| • ½ Tbs sugar |
| • 3 Tbs olive oil |
| • 4 Tbs chopped fresh basil |
| • 2 blocks firm or extra-firm tofu, well pressed |
| 1: Whisk together all ingredients except tofu, and transfer to a baking dish. | |
| 2: Slice tofu into ½-inch-thick strips or triangles. | |
| 3: Place tofu in the marinade and coat well. Allow to soak for at least an hour, or overnight. (Toss it now and again.) | |
| 4: Preheat oven to 350°F. | |
| 5: Bake for 15 minutes. Toss, and bake for another 10-12 minutes. Garnish with more chopped basil, if desired. |
Serve over rice.
Adapted from the Everything Vegan Cookbook by doubling most of the marinade (except the oil).