Looking for a quick and flavorful way to use the tofu? Then make this Indian-spiced oven-baked tofu that turns plain tofu into a delicious, protein-rich side dish.
This Indian tofu dish is versatile, kid-approved, and fits perfectly in lunch boxes. With just pantry spices and a short baking time, you'll have a nourishing dish ready for salads, curries, or as a snack on its own.
Flavorful, Crispy, and Simple
The slow baking step makes the tofu cubes golden and slightly crisp without drying them out. A light coating of rice flour helps the spices stick well and creates a crunchy layer. You can even swap rice flour with semolina for extra crispness, though it won't be gluten-free.
I often keep a mix of these spices handy, so this dish comes together in minutes. Just like my roasted Indian veggies or roasted chickpeas, this baked tofu has become a go-to for busy weekdays.
Sometimes I even use leftover spice mix for roasted butternut squash; it works beautifully in a variety of roasted dishes.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Add tofu cubes, spices, rice flour, and oil to a baking tray.
Step 2: Toss to coat. Add 1 tablespoon water if needed.
Step 3: Spread cubes in a single layer and bake for 20-30 minutes, depending on desired texture. Serve warm or pack into lunch boxes.
Serving Tips
At home, I love packing these baked tofu cubes in lunch boxes for my kids. They enjoy them as finger food, while I like adding them to quick salads for an extra protein boost. Here are some more ways to enjoy:
- Serve as an appetizer with my avocado cilantro sauce or spicy guacamole. These dips make the tofu cubes irresistible for gatherings.
- Toss baked tofu cubes with fresh veggies or pair with kachumber salad for a hearty bowl. Skip the cucumber and mix it with my Indian tomato salad for a juicy side dish.
- Replace plain paneer or tofu with these spiced tofu cubes in any recipe from my tofu and paneer side dishes collection.
- Add to rice or grain bowls for a filling lunch. I often mix them in Indian spinach rice for school lunch.
- Mix into wraps or rolls with chutneys for a portable snack. For a gluten-free option, try red lentil wraps. On busy nights, I use leftover chapati to make quick rolls.
I'd love to know how you enjoy this Indian spiced oven-baked tofu in your kitchen! Do you serve it as a side or sneak it into curries? Try more ideas from my tofu and paneer side dishes collection and share your thoughts in the comments below.
Recipe
Indian Spiced Oven-Baked Tofu
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Ingredients
- 7 oz extra firm tofu
- 1 teaspoon rice flour
- ¼ teaspoon red chili powder
- ¼ teaspoon black pepper
- ½ teaspoon garam masala
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric
- 3 teaspoon oil
- ¼ teaspoon salt Start with ¼ teaspoon and add more if needed. I used ½ tsp.
Instructions
- Preheat your oven to 400°F (200°C).
- Start by draining and pressing the tofu to remove excess water.
- Cut it into even cubes.
- Place the tofu cubes in a baking tray.7 oz extra firm tofu
- Add all the spice powders, oil, and rice flour. Toss gently so the cubes are evenly coated.1 teaspoon rice flour, ¼ teaspoon red chili powder, ¼ teaspoon black pepper, ½ teaspoon garam masala, ½ teaspoon coriander powder, ¼ teaspoon turmeric, 3 teaspoon oil, ¼ teaspoon salt
- If the spices feel too dry, add a teaspoon of water to help them stick. Spread the cubes in a single layer and roast for 20 minutes for soft tofu or 30 minutes for firmer cubes.
- Allow them to cool slightly before serving, as they firm up further as they rest.
Notes
- Add 1 or 2 teaspoons of water to help the spices stick well.
- Roast for 20 minutes for soft tofu or 30 minutes for firmer cubes.
- Rice flour makes tofu crisp; semolina works too, but is not gluten-free.
- Allow tofu to cool slightly; it firms up as it rests.
- Pair this baked tofu with kachumber salad for a refreshing, protein-packed meal.
Nutrition
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