3 Tbs balsamic vinegar
2 Tbs soy sauce
2 cloves of garlic
3/4 tsp dried oregano
1/4 tsp dried dill or thyme
2 x 500g packets of firm tofu (or tempeh)
Peel and crush the garlic, or chop finely. Add the garlic, soy sauce, vinegar and herbs to a bowl. Cut the tofu (or tempeh) into thin strips about 2cm wide and 0.5cm thick. Place tofu strips in the marinade bowl and leave for at least 30-60 minutes on the bench, or alternatively leave for 12-24 hours in the fridge. Preheat the oven to 180deg Celsius. The baking tray can be lined with baking paper or lightly greased with olive oil. Lay the marinated strips of tofu out on the baking tray. Bake for 10-15 minutes, or until the tops of the tofu are slightly crunchy. Turn the strips over and bake for another 10-15 minutes.
Great with baked sweet potato, eggplant, capsicum and zucchini, or as a light meal with some steamed greens or salad.
p.s. they freeze really well too