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    You are here: Home / Entrees / Masala Baked Indian Tofu with Turmeric Rice

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: December 11, 2015

    Masala Baked Indian Tofu with Turmeric Rice

    Jump to Recipe Print Recipe

    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.

    Masala Baked Indian Tofu with Turmeric Rice

    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.)

    Masala Baked Indian Tofu with Turmeric Rice

    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.

    Masala Baked Indian Tofu with Turmeric Rice
    Plate of Masala Tofu and Turmeric Rice with Fork, Water Glass and Napkin in the Background
    5 from 9 votes
    Print

    Masala Baked Indian Tofu with Turmeric Rice

    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.
    Course Entree
    Cuisine American, Indian-Inspired
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 400 kcal
    Author Alissa

    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

    1. Preheat oven to 400° and line a baking sheet with parchment paper.
    2. 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.
    3. 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

    1. 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

    1. Divide rice and spinach onto plates. Top with tofu and sprinkle with cashews and scallions. Serve.
    Nutrition Facts
    Masala Baked Indian Tofu with Turmeric Rice
    Amount Per Serving
    Calories 400 Calories from Fat 138
    % Daily Value*
    Fat 15.3g24%
    Saturated Fat 3.1g16%
    Sodium 781mg33%
    Potassium 496mg14%
    Carbohydrates 52.7g18%
    Fiber 3.1g12%
    Sugar 8.3g9%
    Protein 15.7g31%
    Calcium 220mg22%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. kim says

      December 12, 2015 at 5:41 pm

      Tried this tonight and loved it! quite tasty.

      Reply
      • Alissa Saenz says

        December 13, 2015 at 8:35 pm

        Awesome! Glad you enjoyed it!!

        Reply
    2. Allysia says

      December 14, 2015 at 11:28 am

      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!

      Reply
    3. bob says

      January 30, 2016 at 1:51 pm

      Where does the cilantro go?

      Reply
      • Alissa Saenz says

        February 03, 2016 at 9:32 pm

        Oops! It gets mixed in with the tofu after baking. I just updated the recipe. Thank you!

        Reply
    4. Ree says

      February 06, 2018 at 4:05 pm

      What fruit would you suggest to serve with this?

      Reply
      • Alissa Saenz says

        February 08, 2018 at 4:07 pm

        I think this would be great with some mango!

        Reply
    5. Clare says

      February 11, 2018 at 1:59 am

      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?

      Reply
      • Alissa Saenz says

        February 13, 2018 at 10:25 pm

        I think you'd be fine to leave it out! Enjoy!

        Reply
    6. Snigdha Agarwal says

      December 17, 2018 at 2:39 am

      Wouldn't the dish be very dry? Can we add some gravy to tofu or perhaps a drink on the side?

      Reply
      • Alissa Saenz says

        December 20, 2018 at 4:03 pm

        The tofu is pretty saucy, but you could certainly include an additional sauce on the side if you like!

        Reply
    7. Jamie says

      January 19, 2019 at 10:50 am

      5 stars
      I tried the tofu this week and it was amazing! I've been trying different baked tofu recipes and this was perfect - thanks!

      Reply
      • Alissa Saenz says

        January 20, 2019 at 3:10 pm

        Yay! I'm glad you like it!

        Reply
    8. Farzana says

      March 12, 2019 at 1:43 pm

      5 stars
      It’s yummy 😋

      Reply
      • Alissa Saenz says

        March 17, 2019 at 5:19 pm

        Thank you!!

        Reply
    9. Nour says

      June 10, 2019 at 9:40 am

      Tried the tofu, they were BOMB! So good and will definitely make these again.

      Reply
      • Alissa Saenz says

        June 16, 2019 at 2:26 pm

        Yay!! I'm so glad you like it!

        Reply
    10. Brenda says

      June 12, 2019 at 1:49 pm

      5 stars
      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 😋

      Reply
      • Alissa Saenz says

        June 16, 2019 at 2:19 pm

        Sounds like a delicious meal! Glad you enjoyed it!

        Reply
    11. Deb says

      July 21, 2019 at 6:03 pm

      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

      Reply
      • Alissa Saenz says

        July 27, 2019 at 4:47 pm

        Awesome! I'm glad you like it!

        Reply
    12. Elva L Bevan says

      July 22, 2019 at 10:03 pm

      5 stars
      So good! Thank you. Your recipes are great.

      Reply
      • Alissa Saenz says

        July 27, 2019 at 4:43 pm

        Thank you! I'm glad you're enjoying them!

        Reply
    13. Sarah says

      September 14, 2019 at 7:45 am

      5 stars
      We've made this several times because it's so delicious and easy!

      Reply
      • Alissa Saenz says

        September 15, 2019 at 3:50 pm

        I'm so glad you're enjoying it!

        Reply
    14. Mara Claeys says

      May 20, 2020 at 3:03 am

      5 stars
      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

      Reply
      • Alissa Saenz says

        May 20, 2020 at 8:52 am

        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.

        Reply
    15. KCY says

      July 06, 2020 at 7:36 pm

      5 stars
      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!

      Reply
    16. KCY says

      July 06, 2020 at 7:37 pm

      5 stars
      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!

      Reply
    17. Tara S. says

      September 03, 2021 at 8:56 pm

      5 stars
      Creative recipe, plus easy, healthy and delicious! Thank you for sharing it!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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