Cumin-Lime Baked Tofu Recipe – loved by even the most closed-minded tofu skeptics!

This recipe for baked tofu is one of the first things I made when we switched to a plant-based diet.  I found the recipe in Dreena Burton’s Eat, Drink & Be Vegan, which has great recipes.  I made a few adjustments but Dreena gets all the credit for the dish.

Cumin-Lime Baked Tofu
Votes: 6
Rating: 5
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Rate this recipe!
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This baked tofu dish has always been a success in my home, with guests or just us. I prefer using a very firm, non-water packed tofu. No pressing or draining is required and the texture is just right. Trader Joe's Hi-Protein Extra Firm is great, or Wildwood brand if you aren't near a TJ's.
Servings
4-6
Servings
4-6
Cumin-Lime Baked Tofu
Votes: 6
Rating: 5
You:
Rate this recipe!
Print Recipe
This baked tofu dish has always been a success in my home, with guests or just us. I prefer using a very firm, non-water packed tofu. No pressing or draining is required and the texture is just right. Trader Joe's Hi-Protein Extra Firm is great, or Wildwood brand if you aren't near a TJ's.
Servings
4-6
Servings
4-6
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees.
  2. In a small bowl combine lime juice, agave, tamari, cumin, curry powder, allspice, cayenne, sea salt and water.
  3. Slice tofu with sharp knife into 12-16 even slices.
  4. Spray large rectangular baking dish with cooking spray. Depending on how many slices you have, you may need an extra large dish, or a regular size plus a smaller one.
  5. Arrange tofu slices in baking dish(es) and poor sauce over slices. Flip slices over and slosh the sauce around to assure each slice is covered. Cover with foil and bake 15 minutes.
  6. Remove from oven and turn each slice over. Sprinkle with pumpkins seeds and bake for another 15-20 minutes, uncovered. Delicious served with steamed broccoli or roasted Brussels sprouts and brown rice, or over a bed of greens.
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