Baked Thyme Crusted Tofu

Ingredients:

vinaigrette (recipe follows)
12 oz extra firm tofu
1 cup gluten free corn breadcrumbs
2 Tbsp thyme

For the vinaigrette marinade, you can use any vinaigrette that you enjoy, this is just the one I made up and really like the flavors of. I used about 1/4 cup white balsamic vinegar, 2 pressed cloves of garlic, zest of one lime, juice of one lemon, about a third to a half cup of olive oil and salt and pepper. I mixed this in the dish I was using to marinate the tofu, and added the tofu in. Let your tofu marinade for at least a few hours.

To prepare the tofu, slice it into about half-inch thick slices. Line a two-inch deep pan with a clean dish towel and set the tofu in one layer on the towel. Wrap the towel over the tofu. Place two canned goods on top of the towel-wrapped tofu and let it sit in the refrigerator overnight to get rid of all the extra water. In the morning, the tofu should be quite dry.

Prepare the marinade in that same dish, remove the tofu from the towel, and place it into the marinade and back into the refrigerator for at least a few hours.

Preheat the oven to 450 degrees. Place a cooling rack on a baking sheet.

Combine 2 tablespoons thyme and gluten free breadcrumbs in a small dish.

Coat each slice of tofu with the thyme breadcrumb mixture then place on the baking sheet with cooling rack.

Bake for 20-30 minutes, until breadcrumbs are golden brown, but not burnt.

Serve with a salad or roasted vegetables and brown rice or baked yams.

Recipe adapted from Hana Abdulaziz Feeney, RD
http://nourishingresults.com/