Making baked tofu is just about the easiest thing you can throw together for a vegan protein. I'm not a big 'tofu' eater when we go out to dinner mainly because restaurants don't know how to season it. They tend to grill it with some salt and pepper. Tofu is a blank canvas. It needs help to create a flavor. That's why you can use it for dips, desserts and other amazing things with out it tasting strangely tof-fuey. So for this amazing way of having it, just take a baking dish and add 1/2 c olive oil, 1/2 c Bragg Liquid Aminos, juice of 1 lime, a thumb of fresh ginger (peel & grate finely), fresh black pepper, and some cilantro. Now I used cilantro microgreens but you can use cilantro leaves or chopped cilantro. Now you slice 2 blocks of tofu. For even sized slices I tend to cut it in half then cut each piece in half again, and then repeat so you 8 even sized pieces, or you can freely slice it and have thin pieces but you will need to layer the slices against each other to fit it all in the pan. Layer flat in pan then flip them over in 1 minute to get even coverage of juices. Bake at 400* for about 40 minutes. YUM!