Indo-Chinese food is very popular down South. The likes of saucy, spicy noodles smothered in Indian spices and deliciously savoury hot and sour soups. We love the combo of Indian spices and Asian flavours, and they come together in perfect harmony in this masala baked tofu.
Tofu is one of those sponge-like foods - it doesn't have a taste of its own but soaks up all the flavours its given. We marinade it in a bath of South Indian spices like asafoetida and cumin, together with freshly grated ginger, chilli and soy sauce for an Asian hit. Roasted it in the oven, it comes out crispy on the outside with a delicious spicy crust, but stays wonderfully soft and creamy on the inside.
We love tofu both for its high protein content and its soft cheese-like texture. It's great for adding substance to salads and sandwiches: slice it up and add to a sandwich with greens, tomatoes and avocado, toss on top of a crunchy cabbage, carrot and beetroot slaw or pack inside a chappati with some salad leaves for a fusion wrap.
This is a staple dish in our family - we literally make a batch every week! We hope you love it as much as we do!
Happy tofu baking,
N & N
1 block extra firm plain tofu
1 tsp sunflower oil or sesame oil
1/4 cup soya sauce (sub with tamari to make it gluten free)
3 tsps balsamic vinegar
3/4 tsp garam masala powder
1 1/2 tsps cumin powder
1/4 tsp asafoetida (see our Spice Advice section on where to buy this)
1/2 tsp powdered ginger
3-4 twists of black pepper from a mill
1 pinch chilli powder (add more to taste)
Time: 40 minutes (10 mins prep - 30 minutes baking)
- Preheat the oven to 180°C and line a baking tray with tin foil
- Slice the tofu into 1 inch cubes and place in a large bowl
- Add all the spices and sauces over the top and mix it through thoroughly so all the tofu pieces are fully covered
- Spread out the tofu pieces onto the baking tray and pour over the remaining marinade - it will reduce down to a delicious sticky glaze in the oven!
- Bake for 20-30 minutes until the tops are crispy and golden
Pop a few pieces into your mouth while they're still warm. You can also refrigerate the tofu for 3-4 days to add to your packed lunches throughout the week!