- 2 (16-ounce) packages water-packed, extra-firm tofu
- 1 envelope Lipton onion soup mix
- 1 (14-ounce) can whole berry cranberry sauce
- 1 cup Russian salad dressing
Drain tofu on clean towel or paper towels for about 10 minutes (longer for chewier texture). Slice tofu into 1/4-1/2 inch slices and place on a sheet pan sprayed with cooking spray. Mist the top of the slices of tofu with the cooking spray also. Bake in a preheated 375 F oven for 45 minutes, turning them over about halfway through. Combine onion soup mix, cranberry sauce and salad dressing in a small bowl, then layer with the baked tofu in a casserole dish. Put back into the oven for another 20-30 minutes until heated through and sauce is bubbling.