• Choose a category
• All
• Classic-Fiction

Masala Baked Tofu

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 2 HOURS

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI)

PER SERVING

(¼ RECIPE):

Calories: 90

Calories from fat: 40

Total fat: 4.5 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 4 g

Fiber: 2 g

Sugars: 1 g

Protein: 9 g

Cholesterol: 0 mg

Sodium: 380 mg

Vitamin A: 0%

Vitamin C: 0%

Calcium: 20%

Iron: 15%

It’s pretty obvious that this will go with all the Indian-inspired dishes, but I really like to put this tofu where it doesn’t belong—on top of Pasta con Broccoli (page 169), inside the Black Bean, Zucchini, & Olive Tacos (page 131) or on a salad with Carrot-Ginger Dressing (page 52). Vegan food can be a clash of food and culture, so think outside the tofu box and have some fun. You can also just make a sandwich out of this, with some hummus or reduced-fat mayo and the usual suspects, lettuce, tomato, and onion.

MARINADE:

¾ cup vegetable broth

2 tablespoons rice vinegar

2 tablespoons tamari or soy sauce

2 tablespoons curry powder

3 cloves garlic, minced

2 teaspoons minced fresh ginger

TOFU:

1 block extra-firm tofu (about 14 ounces), pressed

Prepare the marinade by combining all its ingredients in a wide, shallow bowl.

Cut the tofu widthwise into eight equal pieces. If you like, slice those pieces corner to corner to form triangles. Marinate for at least an hour, or up to 12 hours, flipping after 30 minutes.

Preheat the oven to 375°F. Spray a baking sheet with nonstick cooking spray. Place the tofu on the baking sheet and bake for 20 minutes. Spray it with a little more cooking spray and flip the pieces. Spoon some marinade over each piece and bake another 10 minutes. If you like, place it under the broiler for about 3 more minutes for extra chewiness.

OMG Oven-Baked Onion Rings (page 59)

Spinach Lasagna with Roasted Cauliflower Ricotta &. Spinach (page 179)

Wild Rice Salad with Oranges & Roasted Beets (page 39)

Sushi Roll Edamame Salad (page 20)

Black Bean, Zucchini, & Olive Tacos (page 131)

Eggplant-Chickpea Curry (page 230) and Cranberry-Cashew Biryani (page 67)

Quinoa, White Bean, &. Kale Stew (page 245)

Broiled Blackened Tofu (page 147), Butternut Coconut Rice (page 80), and Jerk Asparagus (page 91)

Mushroom & Cannellini Paprikas (page 127) and Scarlet Barlety (page 69)

Cajun Beanballs & Spaghetti (page 190)

Hottie Black-Eyed Peas & Greens (page 119) and Ginger Mashed Sweet Potatoes & Apples (page 63)

Scallion Potato Pancakes (page 61)

2nd Avenue Vegetable Korma (page 226)

Mango BBQ Beans (page 133) and Mashed Yuca with Cilantro & Lime (page 57)

Veggie Potpie Stew (page 251) and Sweet Potato Drop Biscuits (page 253)

Bistro Broccoli Chowder (page 204)

Spinach Linguine with Edamame Pesto (page 174)

Red Thai Tofu (page 149), Bhutanese Pineapple Rice (page 72), and Green Beans with Thai Basil (page 98)

Lettuce Wraps with Hoison-Mustard Tofu (page 153)

Buffalo Tempeh (page 161) with Cool Slaw (page 38)

Goddess Niçoise (page 25)

Lentil & Eggplant Chili Mole (page 242)

Tortilla Soup (page 208) and Fresh Corn & Scallion Corn Bread (page 244)

Tamarind BBQ Tempeh & Sweet Potatoes (page 159) and Polenta Stuffing (page 66)

Chickpea Piccata (page 115) and Caulipots (page 54)

Caribbean Curried Black-Eyed Peas with Plantains (page 129)

Broiled Blackened Tofu

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 30 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI)

PER SERVING

(¼ RECIPE):

Calories: 100

Calories from fat: 60

Total fat: 7 g

Saturated fat: 1 g

Trans fat: 0 g

Total carb: 5 g

Fiber: 2 g

Sugars: 2 g

Protein: 9 g

Cholesterol: 0 mg

Sodium: 240 mg

Vitamin A: 15%

Vitamin C: 4%

Calcium: 20%

Iron: 15%

Tofu is coated in Cajun spices and then cooked with high heat, so that it gets a nice crust. Booya, that is what blackening means! I’ve chosen to broil the tofu because this method doesn