Dinner: Yams, tofu and quinoa

Getting recipes from the Happy Go Lucky Vegan, I made mashed yams (cooked yams when done added salt, cinnamon, earth balance and a bit of maple syrup) quinoa (recipe in last post) and 'tofurkey'

1 1/2 cups boiling water
1/2 tbsp fresh dill
1/2 tsp fresh rosemary
1/2 tsp fresh thyme
1/4 teaspoon salt
1/2 tsp fresh/ dried marjoram
1/2 tsp fresh/dried sage
1/2 tsp pepper
3-4 cloves garlic
1/2 teaspoon onion powder
3 tbsp olive oil
1 lb firm tofu, 1/4 inch thick

1. Prehead oven to 350 degrees. In a large bowl, whisk together water, all fresh and dried spices, salt, pepper, garlic and oil. Slice the tofu into about 6-8 slices, about 1/4 inch thick.
2. Place tofu in a small casserole dish and pour marinade over tofu. Allow marinade and tofu to refrigerate for as long as you can stand it (at least on hour).
3. Take tofu out very carefully with spatula and salt and pepper at least each side.
4. Reset tofu in marinade and drizzle additional marinade over top. Bake for 60 minutes, carefully turning slices over at 30 minute interval.
5. When tofu is ready to be enjoyed, fry tofurky cutlets in a medium-high oiled pan for about 3-5 minutes on each side. Serve with your favorite vegan gravy.