Baked Italian-style Tofu
- ½ block extra-firm light tofu
- fennel seeds
- red wine or red wine vinegar diluted with water
- Drain the tofu well.
- Slice into about 6 (½-inch) slices.
- Put the slices into a bowl with the remaining ingredients.
- Toss to coat.
- Bake at 400°F until they are brown and firm.