steak-y baked tofu

Remember how I said we would be living on the cheap a couple of posts ago?

Well, we are. I'm having a hard time not going to go buy new ingredients for new things and it's forcing me to really use what we have around. This means lots of canned stuff/pantry meals. With a side of something from the refrigerator :)

This tofu doesn't look really good in the picture because it looks burned, but it wasn't at all! It's just that the marinade was really really dark.

steak-y baked tofu
----------
1 package firm tofu, pressed and sliced in half length-wise, then sliced into thirds horizontally. You should have 6 pieces
1 Tbsp olive or vegetable oil
1 1/2 tsp dried garlic, minced (or about 2 cloves fresh garlic, minced)
1 Tbsp worcestershire sauce (be sure to double and triple check ingredients. Lots of brands like to throw in nasty anchovies)
1 Tbsp balsamic vinegar
1 1/2 tsp yellow mustard
1 Tbsp shoyu, tamari, or braggs liquid aminos
a generous shake of black pepper or any other spice you like (I thought about using one of my husband's McCormick's steak seasonings - barbeque, montreal steak, and smokehouse maple. I also had some Spike I debated on)

1. Put all marinade ingredients together during the last few minutes your tofu is getting pressed into a large ziplock bag.
2. Cut the tofu as directed above.
3. Place tofu pieces into the bag with the marinade. Let sit in the fridge for anywhere around 30 minutes, but probably no less than that.
4. During the last few minutes or marination, preheat oven to 375.
5. Line a baking sheet (one that has a lip on it) with tin foil. Pour tofu pieces and the rest of the marinade onto the tin foil and bake in 10 minute increments, turning in between, until you reach desired done-ness.

Recycle your tin foil and zip lock bag, serve your tofu up with mashed potatoes and canned corn and enjoy!