Part 54 (2/2)

For Grilled Tofu: See page 128.

For Baked Tofu: See page 129.

BAKED BBQ TOFU.

SERVES 4.

TIME: 1 HOUR, NOT INCLUDING TOFU-PRESSING TIME.

Forget digging up a barbecue pit in your backyard. This chewy and succulent barbecue comes straight outta the oven. Serve with rice or mashed potatoes and steamed broccoli.

1 recipe Backyard BBQ Sauce or Apricot BBQ Sauce (page 207)

1 pound tofu, drained and pressed, cut widthwise into eighths

2 tablespoons peanut oil

1 tablespoon soy sauce

PREHEAT THE oven to 350F. In a 9 18-inch (preferably gla.s.s or ceramic) baking pan, dredge the tofu in the peanut oil and tamari to coat on both sides. Bake for 15 minutes, then flip the slices and bake for 15 more minutes. Meanwhile, prepare whichever sauce you're using.

When the tofu is done baking, pour the sauce over it, smothering it all over. Return to the oven and bake for 15 more minutes. Remove from the oven and serve.

MARINATED ITALIAN TOFU.

SERVES 4.

TIME: 1 HOUR 20 MINUTES, NOT INCLUDING TOFU-PRESSING TIME.

Why mess with perfection? This recipe and the following one are two basic tofu marinades from Vegan with a Vengeance-simple recipes that go well with just about anything, either grilled or baked.

Since these cook so fast, a little advance planning will make your dinner a snap to prepare. Press your tofu the day before and prepare your marinades and refrigerate overnight. The next morning, slice up your tofu, drop into your marinade of choice, and refrigerate. When you get home, you should be able to have dinner on the table-or on your lap in front of the computer-in about 30 minutes.

1 pound extra-firm tofu, drained and pressed

cup white cooking wine

2 tablespoons olive oil

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