This Baked Indian Tofu Recipe is healthy + oil-free + full of Indian flavors! Turmeric + garam masala give this tofu an authentic taste! Paired with rice + veggies, you have yourself a perfect plant-based meal ready in under an hour.
This one took a few experiments to get it right! Rest assured, this one is a winner! If you know me, you know I love a good baked tofu recipe. No oil + packed with protein, you just can’t go wrong! We once had tofu in an Indian restaurant while traveling and it has been on my to-do list to recreate that tofu ever since. Tofu flavored with Indian spices seems like a perfect pair to me!
Tara’s Tips For Perfect Baked Indian Tofu Recipe
- Cut your tofu into whatever shape you like BUT they need to be even in size. Cutting them evenly ensures they all cook evenly.
- Line your baking tray. If you don’t, the tofu will stick. Silicone liner works best but parchment paper will also do.
- I chose coconut aminos for this recipe. However, you could use soy sauce if that is all you have, and liquid aminos work well too.
- The red chili pepper powder adds to the authentic flavoring of this tofu. Most Indian flavored dishes use it. However, this is where the spice level comes in. I use 1 tsp but start with only 1/4 tsp if you don’t like it spicy.
- Marinate your tofu if you have time. If you don’t, that’s ok! Just a few minutes will do!
What To Eat With Baked Indian Tofu
- Baked Indian Potatoes with Cauliflower
- Instant Pot Indian Turmeric Quinoa
- Air Fryer Okra Fries
- Easy Indian Vegetable Curry
- Cauliflower Rice Upma
- Vermicelli Upma
- Quinoa Upma Recipe
- Easy Vegetable Korma
- Perfect Basmati Rice
- Rice Flour Rotli
Baked Indian Tofu Recipe
Step-by-step guide to making the BEST Baked Indian Tofu. Full of flavor, oil-free, healthy, easy + ready in under an hour!
Ingredients
- One 14 ounce block of firm or extra firm tofu
- 2 tbsp coconut aminos (can substitute liquid aminos or soy sauce)
- 1 tsp grated fresh ginger or ginger paste
- 2 tsp minced garlic cloves or garlic paste
- 1 tbsp turmeric
- 2 tsp garam masala
- 1/4-1 tsp red chili pepper powder
Directions
- Step 1 Preheat oven to 425 degrees
- Step 2 Line a baking sheet with parchment paper or silicone liner
- Step 3 Drain all of the water out of the tofu container and gently squeeze the excess water out of the tofu block with a towel. No need to press.
- Step 4 Cut tofu into cubes or triangles or sticks of even sizes.
- Step 5 Place tofu in a bowl, add coconut aminos, ginger, and garlic, gently stir to ensure each piece of tofu is covered with the mixture. Allow to marinate for 15 minutes up to 8 hours.
- Step 6 Meanwhile, line a baking sheet with a silicone liner or parchment paper, preheat oven to 425 degrees.
- Step 7 When tofu is done marinating, add the turmeric, garam masala, and red pepper powder to the bowl, gently stir to coat the tofu. Be careful here, more pepper powder means more spice, I use 1 tsp but we like it spicy. Use only 1/4 tsp if you are sensitive to spice.
- Step 8 Transfer tofu to lined baking sheet.
- Step 9 Bake in 425-degree oven for 20 minutes. Flip each tofu piece over. Return to oven and bake an additional 20 minutes or until crispy golden brown.
- Step 10 Enjoy!
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