Mains

July 12, 2018

Baked Spiced Tofu

Baked spiced tofu is crunchy, crispy, firm, and flavorful. It's a great recipe to whip out when you want to add protein to your meal.

Baked Spiced Tofu

Let's talk about tofu.

What is tofu?

Tofu is maid of soybeans. Specifically, curds of soymilk are pressed into blocks of varying firmness. Tofu blocks range from silken (very loose) to extra firm. Different consistencies of tofu are used for different recipes, depending on the desired outcome. For the baked + spiced tofu, I used a block of extra firm tofu, because I knew I wanted a denser texture.

Why is tofu healthy?

In general, the less processing a food undergoes, the better it is for you. Yes, tofu is in the processed food category. but on the scale from ultra processed fake food to straight from the ground plants, tofu is closest to the plant side. Tofu is made from plants.

What are the benefits of eating tofu?

When you eat tofu, you get all the nutrients in soybeans. Tofu is filled with plant-protein, fiber, iron, calcium, manganese, selenium, magnesium, copper, zinc, vitamin B1 and phosphorus. So many good things.

When can I start eating this nutrient-filled deliciousness?! Right now.

Baked Spiced Tofu

How to make Baked Spiced Tofu

Start by pressing the tofu. You could get all fancy and get a tofu press, but I prefer to save money and use my own homemade contraption.

I placed the tofu, wrapped in paper towels, in the bottom of a colander. Then I put the colander in a saute pan to catch the liquid. And finally, I filled a large pot with water to create a weight and put the pot on top of the tofu, inside the colander. It's not glamorous, but it does the job.

After I pressed it, I chopped the block into 1/4-1/2 inch pieces. This way, you get the most flavor bang for your buck when you add the marinade.

Tofu is very porous and absorbs liquid and spices you mix in with it, especially after you press liquid out. It's just dying for a marinade to soak up.

My marinade is a combination of Bragg's Liquid Aminos and whatever spices you're feeling. I used garlic powder, onion powder, turmeric, cumin, smoked paprika, and chili powder. I mixed it into the tofu, spread the tofu on a foil-lined baking sheet, and put it in the oven.

For the tofu to get crispy, you'll need a high oven temperature and a moderate baking time. Personally, I love some browned and blackened pieces, so I bake until I see those colors. So good.

This easy, baked spiced tofu is filled with flavor, has the perfect crispy texture, and is filled with good-for-you nutrients. Serve as an addition to any plant-powered meal.

Recipe Prayer

God thank you for the gift of plants. Thank you for providing plant food in abundance for us to eat. You give us flavors and colors that only You, The Creator, could dream up -- thank you. Enter into our lives when we cook this meal. In your name we pray, amen.

Baked Spiced Tofu

Related Recipes

Loved this tofu? I've got some other tasty tofu recipes for you to try next:

Baked Spiced Tofu

Baked spiced tofu is crunchy, crispy, firm, and flavorful. It's a great recipe to whip out when you want to add protein to your meal.

Author:

Elizabeth

Serves:

5

Prep:

20

min

cook:

30

min

total:

50

min

Ingredients

  • 1 Block Extra Firm Tofu
  • 2 Tablespoon Bragg’s Liquid Aminos
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Cumin
  • 1 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Chili Powder

Instructions

  1. Preheat the oven to 450.
  2. Press the tofu for 15 minutes. Use a tofu press or wrap the tofu in paper towels and place under something heavy.
  3. Meanwhile, in a medium bowl, mix the liquid aminos and spices.
  4. Once pressed, chop the tofu into 1/4-1/2 inch pieces.
  5. Place the chopped tofu in the bowl with the spice mixture and stir to coat the tofu.
  6. Place the tofu on a foil-lined baking sheet and bake for 30 minutes, flipping the tofu halfway through. Enjoy!
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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography