This masala baked Indian tofu is made with baked up cubes of tofu in spicy curried tomato sauce. Serve over turmeric infused basmati rice and sprinkle with crunchy cashews for a healthy and spicy warm-up meal.
I've never actually seen tofu offered on an Indian restaurant menu, so as far as I can tell, Indian tofu isn't really a thing. Or rather, it's a thing I made up, but I'm really glad I did, because this is probably one of my favorite recipes of the 2015. Let's end things with a bang!
In fact, I enjoyed this one so much that I totally screwed up the photos from the first batch, just so I could make it a second time. Okay that's a lie, but last weekend when I stared editing the first batch of photos and saw how bad I they were I didn't spend the usual amount of time grousing over it. I got back into the kitchen and started cooking some more tofu for dinner. (Photographing food in December, with the lack of daylight, is brutal, by the way.)
I guess what I'm saying is, I loved this stuff and highly recommend you cooking up a batch for yourself.
The other thing about food blogging in December - it's crazy busy! Seriously, every other thing I've done professionally or semi professionally has gone dead in December. Not this. It's prime food season, and with that said, I'll end the post and get myself back in the kitchen.
📖 Recipe
Masala Baked Indian Tofu with Turmeric Rice
Ingredients
For the Masala Baked Indian Tofu
- 2 tbsp. soy sauce or tamari
- 2 tbsp. lemon juice
- 2 tbsp. agave or maple syrup
- 1 tbsp. tomato paste
- 2 tsp. vegetable oil, omit for oil free
- 1 ½ tsp. fresh grated ginger
- 2 garlic cloves, minced
- 1 ½ tsp. garam masala
- ¼ tsp. black pepper
- 1 lb. extra firm tofu, drained, patted dry and cut into ½ inch cubes
- ¼ cup fresh cilantro leaves
For the Turmeric Basmati Rice
- 1 cup basmati rice
- 1 ¾ cups water
- 1 ½ tsp. black mustard seeds, optional, but really nice
- 1 tbsp. vegetable oil, omit for oil free
- ¼ tsp. turmeric
- salt to taste
For Serving
- about 2 cups fresh spinach leaves, lightly packed
- ¼ cup roasted cashews
- 2 scallions, chopped
Instructions
Make the Masala Baked Indian Tofu
- Preheat oven to 400° and line a baking sheet with parchment paper.
- Stir soy sauce or tamari, lemon juice, agave or maple syrup, tomato paste, oil, fresh ginger, garlic, garam masala and pepper together in a medium bowl. Add tofu cubes and gently toss to coat.
- Arrange tofu cubes in an even layer on baking sheet. Bake until sauce thickens and browns in spots, about 30 minutes, flipping halfway through. Remove from oven and stir in cilantro.
Make the Turmeric Rice
- While tofu bakes, place rice, water, mustard seeds, oil and turmeric into a small saucepan. Bring water to a boil. Stir a few times, lower heat to a low simmer, cover and allow to cook until all liquid is absorbed, about 20 minutes. Remove from heat and allow to sit for five minutes. Uncover and season with salt to taste.
Serve
- Divide rice and spinach onto plates. Top with tofu and sprinkle with cashews and scallions. Serve.
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This is seriously one of the best tofu recipes I have ever made and I've been coo9king tofu for a solid 40 years! Thank you for sharing!
Creative recipe, plus easy, healthy and delicious! Thank you for sharing it!
My 3 year old regularly requests this which says it all! He's a flavor snob so the more spices the better! Thanks so much!
My 3 year old regularly requests this which says it all! He's a flavor snob so the more spices the better! Thanks so mjuch!
Hi There!! I loved this tofu recipe, but it’s quite hard to find right now. I was wondering if the sauce would also work on canned chickpeas or something similar? Thank you
Glad you're enjoying the recipe! I think the sauce would be delicious with chickpeas. I'd try simmering them for a few minutes instead of baking - add a splash of water if the sauce gets too thick. I think this would also work well with cauliflower or even tempeh, if you can find that.
We've made this several times because it's so delicious and easy!
I'm so glad you're enjoying it!
So good! Thank you. Your recipes are great.
Thank you! I'm glad you're enjoying them!
Second time around with this awesome dinner
Hubby loved it and now asked for it again
Loved the balance of heat and savory
Rice is excellent with he lack mustard seeds
A keeper
Awesome! I'm glad you like it!
I make the tofu with turmeric & green pea cauliflower rice along with either a spinach salad or sauteed red bells & broccoli. So, so tasty! Thank you 😋
Sounds like a delicious meal! Glad you enjoyed it!
Tried the tofu, they were BOMB! So good and will definitely make these again.
Yay!! I'm so glad you like it!
It’s yummy 😋
Thank you!!
I tried the tofu this week and it was amazing! I've been trying different baked tofu recipes and this was perfect - thanks!
Yay! I'm glad you like it!
Wouldn't the dish be very dry? Can we add some gravy to tofu or perhaps a drink on the side?
The tofu is pretty saucy, but you could certainly include an additional sauce on the side if you like!
Hi, just saw this recipe now and looks delish! One question I am trying to cut down on my sugar intake so could I omit the agave or would it ruin the dish?
I think you'd be fine to leave it out! Enjoy!
What fruit would you suggest to serve with this?
I think this would be great with some mango!
Where does the cilantro go?
Oops! It gets mixed in with the tofu after baking. I just updated the recipe. Thank you!
I hear you on the lighting thing! The sun is in the sky from 9-5, and the useable lighting is more like 11-3. But I like to tell myself that all the darkness is magical and cozy (sometimes it works!). I like the idea of entrée-style tofu in an Indian dish - usually we only use tofu as a paneer replacement in Indian cooking. Your photos look amazing as always!
Tried this tonight and loved it! quite tasty.
Awesome! Glad you enjoyed it!!