Marsala tofu

Delightful and easy side tofu dish to prepare, excellent with pasta and a side of sauteed greens.

Take a one pound block of firm tofu and cut it in 8 even slices. Lay the tofu slices on a towel, place another towel on top of the tofu, place a board on top of the towel and lay a heavy weight (a cast iron frying pan works great) on top of the board. Press the tofu like this for 20 minutes.

In a baking pan place the following:
1/2 cup dry marsala wine
2 tbsp balsamic vinegar
5 cloves garlic
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp oregano
1 tsp sea salt
1 tsp freshly cracked black pepper
Mix all the marinade ingredients very well and then lay the pressed tofu in the marinade. Let sit in the marinade for 1 hour, turning once or twice.
Bake tofu in the marinade at 400 for about 30 minutes. The marinade will evaporate and cook off, leaving the tofu infused with all the flavors and slightly crisp.

Note on tofu: there are many styles of tofu from very soft to very firm. For cutlet style dishes, like this, you must use firm. Silken or soft tofu is an entirely different entity and does not work for dishes like this.
Only use organic soy products, using non GMO beans and the only ingredients in tofu should be organic soybeans, water and a coagulant.