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 11 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Entree

Cuisine: American, Indian-Inspired

Servings:

Calories: 400kcal

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

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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