I understand the shudder that goes down some people’s spines whenever the word tofu is mentioned. Despite the fact that I, long a convert to the way of the bean curd, will eat tofu in any form under the sun, I have been known to eschew many foods on the basis of texture, so I can understand why some might quail at the thought of a watery or slimy white block. But if you are one of the many tofu-haters out there, fear not; there may yet be a preparation of tofu you can fall in love with.

Marinated and baked tofu is delicious, with a firm but juicy texture that is a perfect complement to crisp salad greens. What’s more, it’s easy to make. Here’s my recipe for Lemon Dill Baked Tofu, which I love to serve with a giant Greek salad.

Before being baked...

Grease a pan or baking sheet with olive oil. Cut a block of tofu into rectangular slices about ¼ inch thick. Combine ¼ cup olive oil and ¼ cup lemon juice and add dried dill, freshly ground pepper and salt to taste. Spoon evenly over the tofu slices, and bake at 375 degrees until the tofu is brown and crispy around the edges, about 40 minutes.

While the tofu bakes, I prepare a big salad with mixed greens, tomato, cucumber, red onion, kalamata olives, loads of feta cheese and pita chips and then dress it with balsamic vinegar and olive oil. Then when the tofu is done, I arrange the slices along the rim of the plate so the heat doesn’t wilt the lettuce.

...and after.

The beauty of this recipe is its endless variations Try an Asian version by marinating the tofu in sesame oil, soy sauce and chili sauce and serving it with a salad of lettuce, shredded cabbage and carrot, green onions and peanuts. Or give it a little Southwestern flair by basting the tofu with Louisiana hot sauce and serving it with a salad of greens, tomato, corn kernels, hot or bell peppers, cheddar cheese and peppercorn ranch dressing. Add a warm corn muffin on the side, and you’ll never see tofu as a problem again.