Faux Chicken Baked Tofu

Generally speaking, I'm not into the packaged faux meat products, because they're over processed and often have ingredients I prefer not to eat like high fructose corn syrup and artificial dyes. That being said I like playing with texture and flavor to create meat-like dishes at home. Baked tofu, with the right blend of seasoning and some TLC, can be evocative of grilled chicken. I like to double this recipe and have baked tofu on hand all week for a protein-rich addition to salads and wraps. 

Faux Chicken (Baked Tofu)
Serves 2

14 oz extra firm tofu
1 Tbsp extra virgin olive oil
1/4 tsp garlic powder
1/2 tsp oregano
1/4 tsp poultry seasoning
1 1/2 tsp balsamic vinegar
2 tsp soy sauce
1 Tbsp fresh rosemary

Find two bowls that fit inside one another and large enough to fit the tofu. Put the tofu in one bowl, stack the other bowl above it, and then top it with a weight (large cans, oil canister, etc). Allow the tofu to sit for at least 15 minutes. By weighting it down, some of the water in the tofu is being expelled, creating a denser, chewier texture. After time is up, pour out the excess water and cube the tofu. 

Combine all of the remaining ingredients with the tofu. Marinate for 20 to 30 minutes. Meanwhile preheat the oven to 425F. Spread the tofu in an even layer on a baking sheet. Bake for 45 minutes, stirring every 15 minutes. Remove from the oven and allow to cool. Use in place of grilled chicken in salads, wraps, etc. 

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