Oven roasted tofu

2 (14-ounce) packages firm tofu

¾ cup balsamic vinegar

2 tablespoons Dijon mustard

1 teaspoon dried or 1 tablespoon fresh chopped thyme, oregano or parsley

Drain tofu and place on a plate. Cover with another plate and weight the top with a food can or other object of about 1 pound. Let stand 20 to 30 minutes to extract excess liquid. Pour off liquid and cut tofu into ¾-inch-thick slices. Place slices in a single layer in a shallow dish. In a small bowl, whisk together vinegar, mustard and herbs. Pour mixture over the tofu and let marinate 30 minutes. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Remove tofu from the marinade and place on the baking sheet. Bake until firm and lightly browned, about 1 hour.

* Per Serving: 240 calories (120 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 110mg sodium, 8g carbohydrate (2g dietary fiber, 6g sugar), 22g protein