Tofu baked with a lemon rosemary marinade

I've really gotten into cooking and seem to be much healthier eating my own cooking, not to mention saving a lot of money by not eating out all the time.

This is a recipe that I found online and then modified to my own taste. It makes enough for dinner for two with enough leftovers for lunch for two the next day the next day and maybe even a late day snack.

I often eat it with rice and vegetables or chili. It also makes for good sandwiches.

3 pounds firm tofu, rinsed, patted dry, and cut into 3/8 inch thick slices.
18 tablespoons lemon juice
4 tablespoon balsamic vinegar
6 tablespoons Soy Sauce
1 ounce minced fresh rosemary
1 teaspoon ground white pepper
5 tablespoons olive oil

Preheat oven to 350 F.

In a blender mix all the ingredients for the marinade.
Pour the marinade into a baking pan
Slice the tofu into 3/8 inch thick slices and place in a single layer in a baking dish. Flip each piece of tofu over so that the marinade coats each side.

Bake for 30 to 40 minutes, or until the marinade has been absorbed.