Indian Spiced Oven-Baked Tofu
Crispy, flavorful tofu baked with Indian spices. Perfect for salads, curries, or lunch boxes, kid-friendly and protein-rich.
Servings 4
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
Tested Tips from My Kitchen
- 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
Calories: 58kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 179mg | Potassium: 87mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
