Crispy Curried Tofu

If you’ve tried my recipe for Crispy Chipotle Tofu, you’re going to LOVE this one too. I changed up the flavor profile but kept the method the same. Simply toss bite-size pieces of tofu in a mixture of olive oil and spices, then bake until chewy on the inside and crispy on the outside.

I’m picky about tofu. I don’t like tofu that has too soft of a texture. But I also don’t want to deep-fry tofu to enjoy it. So I came up with this crispy oven-baked tofu and it quickly become a staple. Plus it’s super easy to customize to hit any flavor profile. Mexican, Mediterranean, cajun, Indian, Chinese – the possibilities are endless.

This tofu is a great topping on any grain bowl, salad or stew with an Indian flare (like my golden lentil stew, shown above). Instead of paneer cheese, top your saag with this curried tofu. Or, for a detoxifying plant-based grain bowl, pair with savory quinoa, baby greens, steamed broccoli, charred onions, mashed avocado, diced apple & lime wedges. But if you’re still not sure what to do with it, just make it and store it in the fridge with your other meal prep essentials. Before you know it, you will have eaten the whole batch – it’s just that addictive.

Crispy Curried Tofu
Serves: 2-3 Start to Finish: 1 hr 15 minutes
vegan | vegetarian | gluten-free | dairy-free

Ingredients

1 package extra firm tofu (organic tofu preferred)
2-3 tbs olive oil
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon garlic granules or garlic powder
1/2 teaspoon sea salt, fine grain
Fresh lime wedges, optional

To Make

Preheat oven to 415 degrees (400 degrees for convection).

Press drained tofu for 15 minutes. You could use a tofu press, but I don’t have one. I simply sandwich the tofu between two small plates lined with tea towels or paper towels. I then place something with a bit of weight on top, like a tea kettle. The towels will absorb the moisture as the tofu is gently pressed down.

Meanwhile, in a mixing bowl, combine oil and remaining ingredients. When tofu is finished pressing, cut the tofu into bite-size pieces. I get 72 pieces out of one block of tofu by first cutting the block into 3 slabs, then dicing each slab into 24 pieces. If they’re not exactly even, it doesn’t matter. Sometimes I get them perfect, and sometimes I totally botch it.

Gently toss tofu with seasoned oil mixture. Spread onto a baking sheet in a single layer. Bake for 25 minutes. Gently toss with tongs or a spatula. Return to the oven for another 20-30 minutes or until crispy. For me, it takes about 50 minutes total. Note that the tofu will firm up a bit more as it cools.

Squeeze lime juice onto tofu when serving, if desired. It’s delicious with or without lime juice.

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