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.
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.
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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.
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Ingredients
- 1 16 oz. package extra firm tofu sliced
- 1/4 cup lime juice
- 2 TBS maple syrup or agave
- 1-2 TBS tamari or other low-sodium, gluten-free soy sauce
- 3/4 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp curry powder
- 1/8 tsp allspice
- 2-3 pinches cayenne pepper
- 1/4 tsp sea salt
- 2-3 TBS pumpkin seeds (pepitas) lightly crushed or chopped
- 1/4 cup water
Servings:
Units:
Instructions
- Preheat oven to 375 degrees.
- In a small bowl combine lime juice, agave, tamari, cumin, curry powder, allspice, cayenne, sea salt and water.
- Slice tofu with sharp knife into 12-16 even slices.
- 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.
- 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.
- 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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Delicious! I added edamame, mini sweet peppers, and green onions sautéed in sesame oil and ginger over brown rice.
oooo, that’s sounds tasty!!
Just wanted to let you know I spent about half an hour trying to find this recipe because I made it a few times and couldn’t find the link again. It is the BEST baked tofu recipe I’ve found! I love that there isn’t oil and it is lower in salt than most, but super tasty and lots of flavor! We are big fans over here, including my 2 year old.