Tuesday, August 7, 2012

Curry Baked Tofu

One of my favorite things to make is baked tofu. I love the variety of flavor options, as well as the great source of protein. I bake mine for a relatively long time at a higher temperature to form a crust on the outside of the tofu.

I had made baked tofu before, but this was my first curry recipe that I've tried. I also baked my tofu when the recipe said to grill it. Because of this, I had no idea how this would turn out. I was pleasantly surprised and consider this tofu quite a success. There is some spice to this recipe, but I love my food to have a little kick to it.


Curry Baked Tofu
Adapted from Edible Perspectives
1 block extra firm tofu
1T brown rice flour
1T ginger
1T lemon juice
1T olive oil
1t garam masala
3/4t cumin
1/4t coriander
1/2t salt
1t chili powder
1/8t cayenne pepper
1/2t turmeric
1 1/2t paprika
1T curry powder
1 T minced garlic
1 C plain, nonfat greek yogurt

Step 1: Preheat the oven to 450 degrees F. Drain the tofu and place the block on a plate. Cover it with another plate and add weight to the top. Allow the tofu to press and release excess fluid while you make the coating. You can also use a tofu press.

Step 2: Combine all ingredients and whisk together until smooth and completely blended.

Step 3: Slice the tofu into 10 even strips, about 1/2 inch thick.

Step 4: Dip each slice into the curry- yogurt mixture until evenly coated and place on a greased baking sheet.

Step 5: Bake tofu for 7-10 minutes on each side, or until a crust has formed. Tofu will stick to pan when flipping, so make sure you don't separate too much of the coating from the tofu when flipping.

Serve over noodles, veggies, or on it's own as a snack or appetizer!

                             Curry Baked Tofu Served Over Thai Curry Noodles and Veggies

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